Italian Ciambella Carote e Mandorle (Carrot Almond Bundt Cake). Not your usual carrot cake, this Italian version is light and airy with pureed carrots and almond flour. Great for dessert, but also as a snack and even breakfast.
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Ciambella Carote e Mandorle
As a matter of fact, this Italian Carrot Almond Bundt Cake is one of my favorite cakes together with the yogurt cake. It is easy to make, wholesome, and absolutely delectable.
Ingredients
- carrots
- orange, juice and zest
- olive oil
- eggs
- cane sugar
- almond flour
- all-purpose or 00 flour
- Italian lievito vanigliato (or baking powder)
Why Italian Ciambella Carote e Mandorle (Carrot Almond Bundt Cake) is different from Carrot Cake
To emphasize, in the Italian carrot almond cake you will not find strands of carrots and chunks of nuts, and there is olive oil in place of the butter. Here, the carrots are pureed in a food processor with the oil and orange juice, and there is almond flour instead of the nuts. Thus, it is not dense but a more delicate cake with an airy texture without sacrificing that lovely moisture.
Looking for a nut-free carrot cake?
Try our Italian carrot bundt cake without almond flour or any nuts.
Preparation
- Step 1: In the bowl of a food processor, add the chopped carrots, the orange juice and zest and the oil.
- Step 2: Puree until smooth.
- Step 3: In a bowl, with a whisk or a handheld mixer, beat the eggs with the sugar for about 2 minutes until light and fluffy.
- Step 4: Add the carrot mixture, the almond flour, and stir.
- Step 5: Then, sift in the flour with the salt and baking powder and mix gently until combined.
- Step 6: Grease and flour an 8" (20 cm) bundt pan (or cake pan) and pour the mixture in.
Bake!
Bake the carrot almond cake in the preheated oven at 350°F/180°C (convection 340°F/170°C) for about 30-35 minutes, or until a skewer (or cake tester) inserted in the center comes out clean. Let the cake cool in the pan, then invert it onto a wire rack.
Once cooled, place the cake on a serving plate or cake stand. Store in a cake dome to keep it moist.
Italian Ciambella Carote e Mandorle plain or with icing sugar?
It's really up to you. The cake is already good on its own. Realistically, the powedered/icing sugar is more for decorative reasons. In Italy, most of our cakes are finished with just a sprinkle of icing sugar since there is usually no frosting or icing.
The flavor
In essence, the combination of carrots with almonds and orange is a true match made in heaven. The crumb is tender, delicate, and airy. This cake is great for our traditional European breakfast with a cappuccino, but also as a snack with a cup ot tea, and for dessert with some fresh fruit and a dollop of whipped cream.
Try it, you will make it again and again, just like me.
Italian Ciambella Carote e Mandorle (Carrot Almond Bundt Cake)
Italian Ciambella Carote e Mandorle (Carrot Almond Bundt Cake). Not your usual carrot cake, this Italian version is light and airy with pureed carrots and almond flour. Great for dessert, but also as a snack and even breakfast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert, cakes
- Method: Baking
- Cuisine: Italian
Ingredients
- 150 g carrots, cleaned
- 60 ml freshly squeezed orange juice
- 60 ml olive oil
- Orange -or lemon- zest
- 2 eggs
- 100 g cane sugar
- 65 g almond flour
- 135 g 00 or all-purpose flour
- ½ package Italian lievito vanigliato (10 g baking powder)
Instructions
- Preheat the oven to 350°F/180°C, or convection 340°F/170°C.
- In the bowl of a food processor, add the chopped carrots, the orange juice and zest and the oil. Puree until smooth.
- In a bowl, using a handheld mixer, beat the eggs with the sugar for about 2 minutes until they are light and fluffy.
- Add the carrot mixture, the almond flour, and blend.
- Then, sift in the flour with the salt and baking powder. Fold gently but thoroughly.
- Grease and flour an 8" (20 cm) bundt pan (or cake pan) and pour the mixture in.
- Bake in the preheated oven for about 30-35 minutes, or until a skewer (or cake tester) inserted in the center comes out clean.
- Let the cake cool in the pan, then invert it onto a wire rack .
- Once cooled, place the cake on a serving plate and sprinkle with icing sugar or leave plain.
Notes
Icing is not a common Italian thing, but you could add some, if you wish so.
You can serve it for a dessert with a dollop of whipped cream and some berries.
I love baking and kneading dough because it takes me to a happy place in my soul.
Yu says
This is the first time I have had this Italian cake, and it turned out delicious! The best part is that it is made from real carrots! I will make it again and again. Thank you for this great recipe!
Thank you for the feedback! We absolutely love this cake!
Lauren says
What a delicious cake this turned out to be! I made it as one a few desserts for a party and everyone who chose this cake loved it - great recipe!
Thank you! Happy to hear that!
Adriana says
Love the idea of puréing the carrots instead of shredding. I make a Brazilian carrot cake that it’s similiar to this Italian version however loved this one more because it is lighter.
Thank you! Nice to hear that there is a similar Brazilian recipe! This is such a light and tender cake!
veenaazmanov says
What a delicious recipe. Definitely unique and a must try recipe. My next cake at home is surely this yummy one.
Thank you! It won't disappoint! 😉
Colleen says
I love that this carrot cake is made with almond flour so it's gluten-free. It's light and delicious. Great recipe!
Thank you. To be precise, almond flour is only some of the flour in the recipe. If you want it to be gluten-free you have to replace the all-purpose flour with a gf flour.
Erin says
I'm intrigued by the carrot and orange combination! It sounds lovely. And this cake looks incredible! I can't wait to try it.
Thank you! The flavor is just as good as the looks 😉 .
Mikayla says
My cake turned out just great. I liked the texture and the flavor. That it is gluten free is a bonus, as my friend can eat it too!
Thank you! Yes, replacing the all-purpose flour with a gf flour makes this cake totally gluten-free.
Katie Crenshaw says
My cake turned out lovely. It was light and delicate. The orange citrus flavor made it perfect for a summer dessert.
Thank you! The orange juice and zest are such a great compliment to the carrots!
Carrie Robinson says
Ooooooo... I am a big fan of carrot cake! 🙂 I love that this is different from traditional carrot cake. Can't wait to try this recipe soon.
Sooo different than traditional carrot cake! Hope you try it soon!
Debbie Wright says
I am in love !! I have found my new favorite cake . This carrot almond bundt cake is amazing ! I could not stop eating it , Thanks for a great recipe .
Awww... thank you so much! To me, this is the best carrot cake 😉 .
Cathleen says
I have never pinned something so fast! I was looking for a cake exactly like this for my mom's birthday next week. I am so happy I found this recipe, thank you so much for sharing 🙂
Thank you so much! Hope you make it and let us know how you like it.