Italian Carrot Cake: the recipe for a soft, moist and genuine dessert

This easy Italian carrot cake recipe is a very different dessert. The texture is moist, the flavor is rich and packed with carrots, but it isn’t as sweet. So, this carrot cake recipe is a slightly healthier alternative to serve. It is a fragrant and soft dessert, perfect for cheering up morning routines.

The use of carrots in sweet doughs is a very ancient practice, used even in medieval times, to compensate for the lack of sugar and give a completely natural sweetness to cakes. Very soft, this Italian carrot cake is a great sweet treat for the whole family and perfect for any occasion. you can also garnish it with a chocolate ganache and serve it as a dessert at the end of a meal or for a birthday party.

Tips for the Best Italian Almond Carrot Cake

You can also enrich it with hazelnuts, pistachios or other chopped dried fruit.

For a vegan carrot cake, replace eggs and dairies with a vegan alternative.

How to store Italian Carrot Cake

The carrot cake, if stored at room temperature under a glass bell, remains soft and moist for 3-4 days. Freezing is not recommended.

Instructions

Trim the carrots and peel them in a bit (1).

Rinse them under cold running water (2).

Cut them into slices (3).

Transfer the carrots to a stand mixer and chop finely (4).

Collect them in a fine mesh sieve and let them drain for at least half an hour, so that they lose part of their moistness (5).

Separate the egg yolks from the egg whites (6).

Add 50 grams of sugar to the bowl with the egg whites (7).

Using a hand whisk, whisk the egg whites until stiff (8).

Add the rest of the sugar to the egg yolks (9).

Work them until the mixture is light and fluffy (10).

Flavor with the grated orange zest (11).

Add the vanilla extract (12).

Pour the oil (13).

Mix carefully (14).

Add the almond flour (15) and then the all purpose flour, sifted.

Add the baking powder (16).

Incorporate the egg whites, mixing gently and with movements from the bottom up (17).

Pour in the orange juice (18).

Finally complete with the grated carrots (19).

Mix everything until you have a smooth and uniform mixture (20).

Grease a 23 cm diameter springform pan (21).

Pour the mixture and level with a spatula (22).

Bake at 180° C (356°  F) in a static oven, on the medium shelf (23), and cook for about 40 minutes.

After this time, check the cooking by doing the toothpick test (24).

Remove the cake from the oven, turn it out of the mold and sprinkle with plenty of powdered sugar (25).

Cut into slices and enjoy (26).