How It Differs From American Carrot Cake
Carrot cake in Italy, often called torta di carote, is usually lighter and plainer than the American version. It is typically flavored with citrus and ground almonds rather than heavy spices, and is often finished with only powdered sugar or a thin glaze, not cream cheese frosting. Many Italian versions use little fat, which keeps the crumb soft but not greasy.
This recipe is a home-style cake in that tradition: orange zest, finely grated carrots, and ground almonds in a tender batter.
Ingredients
This makes one 22 cm (9 inch) round cake.
- 4 large eggs, at room temperature
- 180 g (3/4 cup plus 2 tablespoons) sugar
- 80 ml (1/3 cup) mild vegetable or sunflower oil
- Zest of 2 oranges, plus 60 ml (1/4 cup) juice
- 250 g (about 2 cups) finely grated carrots
- 100 g (1 cup) almond flour (ground almonds)
- 150 g (1 1/4 cups) all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- Powdered sugar, for dusting
Optional orange glaze
- 100 g (3/4 cup) powdered sugar
- 2 to 3 tablespoons orange juice
Method
- Heat the oven to 175 C (350 F). Grease and line a 22 cm round pan.
- Beat the eggs and sugar for 4 to 5 minutes until pale and thick.
- Slowly beat in the oil, orange zest, and juice.
- Stir in the grated carrots.
- Mix the almond flour, flour, baking powder, and salt, and fold into the batter until just combined.
- Pour into the pan and bake for about 40 to 45 minutes, until golden and a skewer comes out clean.
- Cool in the pan for 10 minutes, then turn out. Dust with powdered sugar or drizzle with glaze once cool.
Tips
- Use zest for flavor. The zest carries more orange aroma than the juice, and too much juice can make the batter wet.
- Grate the carrots finely, or use a coarser grate if you want more texture. Dry carrots work better than very watery ones; if yours are juicy, blot the gratings with a towel.
- Almonds: ground almonds add moisture and a soft, slightly nutty crumb. You can leave a few coarsely chopped for texture.
- Do not overmix after the flour goes in.
- Check doneness with a skewer, since carrots keep the center moist.
Glaze and Serving
The cake is lovely with just powdered sugar. For a little more finish, mix powdered sugar with orange juice until it falls in a ribbon and drizzle on a cooled cake. Serve with coffee or tea, or with a spoonful of mascarpone or yogurt.
Variations
- Muffins: divide the batter among a lined muffin tin and bake for about 20 to 25 minutes.
- Bundt or tube pan: a taller pan needs a longer bake, so check for doneness later than you would for a round pan.
- Add-ins: a handful of raisins or chopped nuts works well.
- Olive oil: a mild olive oil can replace the vegetable oil. See the Italian apple cake for another oil-friendly bake.
- Nut allergies: this recipe contains almonds. If almond flour is a problem, substitute more all-purpose flour, though the texture will change.
Storage
Keep the cake covered at room temperature for up to 2 days, or refrigerate for longer. Carrot cakes often taste better after resting for a few hours.
FAQ
Does Italian carrot cake have frosting?
Traditionally it is often kept simple, dusted with sugar or lightly glazed, but you can top it with any frosting you like, such as an orange buttercream frosting.
Can I make it without almonds?
You can, but the cake will be less moist. Replace the almond flour with extra all-purpose flour and expect a slightly different crumb.
Can I use bottled orange juice?
Fresh orange zest is the main flavor source, so use fresh oranges for that. Bottled juice can be used for the small amount of juice.
If you like citrus in cakes, the Italian margherita cake also uses lemon zest for its aroma.