Carrot Cake

Are you a sweet tooth, but want to stay fit? Then try this carrot cake! A simple, healthy and light dessert, which is ideal for breakfast and teatime, for the youngest and the oldest. Few ingredients, quick preparation, definite success and a fragrant taste.

Once you have tried, you’ll surely insert it in your favourite dish list.

Recipe Details: 

Region: Italy
Course: Dessert
Serving: 4/6
Cook. time: 50 min.
Prep. time: 15/20 min.
Difficulty: Easy

  •  250 gr. grated carrots (3 medium-large carrots) 2/3 cups
  • 200 gr. sugar
  • 200 gr. white flour
  • 100 gr. almond meal/flour
  • 3 eggs at room temperature
  • 1 orange, finely grated and juiced
  • 1 package (2+1/4 tsp) dry yeast for cakes
  • ½ cup olive oil (not extra virgin) and a little more for oiling the pan
  • Salt as needed

Peel and grate the carrots in a food processor with coarse grate. Preheat the over to 350°F. Grease all sides of a baking tin.

Whisk the eggs with the sugar for 5-10 minutes.

Add a pinch of salt, the almond meal, the sifted flour together with the yeast, the mashed carrots, half cup of oil, and finally, the orange zests and its juice.

Bake in the preheated oven for about 45 minutes at 350°F. Cake tester shall come out sticky. Remove from the oven and let the cake sit on a rack for 10 minutes before removing it from the tin. Let cool until ready to serve, transferring it onto a serving platter.

Once cool, sprinkle the carrot cake with powdered sugar or with pine nuts, at your taste.

Best pairing wine: Recioto della Valpolicella

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