Carrot Cake

The carrot cake is a delightful dessert that combines the sweet and earthy flavor of carrots with the tenderness of a moist and rich batter. Here’s how to make it with an Italian touch:

Ingredients

• 250 g of peeled and grated carrots
• 200 g of granulated sugar
• 3 eggs
• 200 g of type 00 flour
• 100 g of finely ground almonds (or you could use almond flour)
• 100 ml of sunflower seed oil (olive oil can also be used for a more intense flavor)
• 1 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of ground cinnamon (optional, but recommended)
• Grated zest of 1 orange or lemon (to give a fresh aroma)
• Icing sugar for decorating (optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, beat the eggs with the sugar until the mixture is frothy and light.
3. Gradually add the oil while continuing to beat.
4. Fold in the sifted flour, baking powder, pinch of salt, and cinnamon, gently mixing.
5. Add the grated carrots and the orange or lemon zest, mixing well to distribute evenly.
6. Finally, add the ground almonds and stir the mixture until it reaches a homogeneous consistency.
7. Pour the mixture into a previously buttered and floured cake pan or lined with parchment paper.
8. Bake for about 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the carrot cake to cool in its mold before unmolding it onto a serving plate.
10. If desired, before serving, dust the surface with icing sugar.

Curiosity

Carrot cake is often considered a “healthy” dessert due to the inclusion of vegetables in it. In Italy, it’s not uncommon to find variations that include nuts or pine nuts in the batter, or that are covered with a spreadable cheese frosting for a sweet-salty contrast.

Enjoy your meal! If you have any variations or specific dietary needs, I am here to help you customize the recipe.