Italian Carrot Cake (Torta di Carote) Recipe
A moist and flavorful Italian Carrot Cake (Torta di Carote) combining shredded carrots, almond flour, and a hint of orange zest and juice for a refreshing twist. This traditional cake is light, naturally sweetened, and finished with a simple dusting of powdered sugar, perfect for any occasion or afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 55-58 minutes
- Total Time: 1 hour 15 minutes plus 1.5 hours cooling
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 350 g (3 cups) shredded carrots (about 5–7 carrots)
- 180 g (2 cups) almond flour
- 120 g (1 cup) tipo 00 or all-purpose flour, spooned and leveled
- 2 tsp baking powder
- ½ tsp fine sea salt
- 225 g (1 cup + 2 tbsp) granulated sugar
- 4 large eggs, room temperature
- 80 ml (⅓ cup) neutral oil
- Zest and juice of 1 orange
- 1 tsp pure vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease a 9 or 10-inch (23-25 cm) springform pan and line the bottom with parchment paper to prevent sticking and ensure easy cake removal.
- Prepare Carrots: Wash, peel, and shred the carrots either by hand or using a food processor with a shredder attachment set to the larger holes for ideal texture.
- Mix Dry Ingredients: In a large bowl, whisk together the tipo 00 or all-purpose flour, almond flour, baking powder, and fine sea salt. Set aside this dry mixture.
- Beat Eggs and Sugar: In a separate large bowl, use an electric hand mixer to beat the granulated sugar and eggs on medium speed for 1-2 minutes until the mixture is thick and drizzly, ensuring the cake will be airy.
- Add Oil and Flavorings: With the mixer running, gradually add the neutral oil and continue mixing for another minute. Then add the orange zest, orange juice, and vanilla extract, mixing until fully combined to infuse citrus aroma.
- Combine Mixtures and Carrots: Gently fold the dry flour mixture into the wet ingredients using a silicone spatula until a few lumps remain. Then fold in the shredded carrots carefully to avoid overmixing which can affect texture.
- Fill and Bake: Pour the batter into the prepared springform pan and bake for 55-58 minutes. About 20 minutes before completion, loosely tent the cake with aluminum foil to prevent the top from over-browning.
- Cool the Cake: Once baked, let the cake cool for 10 minutes in the pan. Run a knife along the edges to loosen and release the springform sides, then transfer the cake to a wire rack to cool completely for approximately 1.5 hours.
- Finish and Serve: After cooling, dust the top of the cake generously with powdered sugar for a delicate finish. Slice and enjoy your authentic Italian carrot cake.
Notes
- Measure the shredded carrots by weight for accuracy after shredding.
- Store the cake at room temperature covered with a cloche for up to 3 days or double wrap in plastic wrap and refrigerate for 4-5 days.
- The powdered sugar topping will eventually dissolve into the cake over time; you may want to re-dust before serving.
- To make this cake gluten-free, substitute the tipo 00 or all-purpose flour with an equal amount of a 1:1 gluten-free baking flour such as Bob’s Red Mill.
Keywords: Italian carrot cake, torta di carote, almond flour cake, citrus carrot cake, traditional Italian dessert, gluten-free option
