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Carrot Cake

ambrasimon
Oct 16, 2020
2 min read

You may think that carrot cake is the same all around the world, but I can assure you it's not! Italian carrot cake is slightly less sweet than its North American counterpart, we don't add cinnamon, and no frosting. The cake itself is soft, dense and moist, and doesn't need any cheese frosting on top. Actually, we dust a little bit of casting sugar on top, and that is it! I like having mine for breakfast, with a nice cup of tea.

Give this version a try, and let me know which one you like better :)

Recipe for a 24cm round baking dish

200 gr of flour

250 gr of carrots

200 gr of sugar

100 gr of almond flour (if not available, add regular flour)

3 eggs

1 orange (peel and juice)

150 gr of oil (canola, sunflower..)

pinch of salt

15 gr of baking powder

casting sugar to sprinkle on top (optional)

Wash and peel the carrots, put into a blender. Give it a few seconds to shred, then add oil; blend until smooth. Grate and juice the orange, and keep the grated peel aside in a bowl, and the juice in another small bowl.

In another big bowl, combine the eggs and the sugar, whisk with an electric whisk until eggs and sugar have been combined and have volume (can take up to 5 minutes)

Now add the cream of carrots into the egg and sugar bowl, add the grated orange peel. Mix well. Once blended together, start slowly adding the flour and the almond flour.

Now you can add the baking soda, and the pinch of salt. Mix well, then add the orange juice, mixing again.

Take your round baking dish or pan, and butter and flour the bottom of it. Place the batter into the dish and the cake is ready to go in the oven. Bake 45-50 minutes at 180 C / 350 F. Keep an eye on the cake, making sure it doesn't brown too fast. If that's the case, turn down the temperature slightly.

Once you remove the carrot cake from the oven, let it cool, then sift some casting sugar on top. Enjoy, and let me know what you think!