Breakfast and Brunch, Cakes, Pies & Tarts, Dessert

Italian Carrot Bundt Cake (Torta di Carote)

Nicoletta April 30, 2019

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Italian Carrot Bundt Cake (Torta di Carote). Forget nuts, raisins, coconut, and rich frostings. This is a simple Italian cake that is all about carrots. Moist, mildly sweet, with a lovely orange hue and orange flavor, this cake is popular in Italy at breakfast, snack, or light dessert any time of the year.

Song of the day: Everglow – Coldplay

Italian Carrot Bundt Cake (Torta di Carote)

I’ve read somewhere that Carrot Cake is very peculiar to Easter, but no, I am not late to the game. In Italy, Easter and Carrot Cake don’t necessarily go in the same sentence.

 

 

What’s an Italian Carrot Cake?

Maybe, once you’ll read the ingredients, or perhaps just looking at the picture, you might say “This is not a carrot cake!”. And you might be true, in the sense that it does lack all the intrinsic ingredients you are used to finding in a carrot cake made this side of the ocean.

So what’s in an Italian Carrot Cake? Well, our love for simple and genuine ingredients shows also in this cake that is all about carrots. Not shredded carrots, but carrots that are done in a food processor with vegetable oil and some orange flavoring, like orange juice and zest, or Arancello liquor in my case.

TIP: You need to get those carrots nice and creamy. They will add a fantastic lightness and moistness to the cake, not to mention the flavor and lovely hue.

The other ingredients of this Italian Carrot Bundt Cake (Torta di Carote).

Other than carrots, the other ingredients are almost the same as many other Italian cakes: flour, eggs, sugar, vegetable oil, baking powder, a pinch of salt. I told you, simple and unfussy.

TIP: Beat the eggs and the sugar for a few minutes until frothy, this will give the cake a nice airy, light texture.

Gently add the carrot cream to the egg/sugar mixture, then lastly fold the sifted flour/salt/baking powder. I added a pinch of cinnamon although cinnamon is rarely used in Italian desserts.

Recipe credit:

I followed the recipe my co-worker Titti gave me and it’s a recipe from her aunt. The only thing is that like in most Italian recipes I had to “translate” it from vague glasses (wine, water glasses, tall, short glasses? We had no idea, lol) to actual measurements, before posting it. And yes, I added cinnamon and the glaze.

Bundt pan or cake pan?

I opted for the bundt pan, because I have a mild “obsession” for them, lol. But this cake is mostly baked in a round springform pan, 9-inch (22-24 cm). Do as you most please.

Italian Carrot Bundt Cake (Torta di Carote)

To ice it or not to ice it?

If I was in Italy and I was making this cake for my Italian family’s consumption, I would have just dusted the top with powdered sugar. But I am back to Canada and the environment plays a big role in my cooking/baking. Here, the perfect finishing to a cake is icing or frosting. Plus, Loreto really loves it.

So, a no brainer, icing it is. In the fridge there was sour cream, so my icing is going to be a sour cream icing. If I had cream cheese I would have probably used that. Sour cream, vanilla extract, and icing (powdered) sugar. To your desired thickness. I kept it a little runny because the thought of adding more icing sugar to thicken it was making me cringe a little…

Italian Carrot Bundt Cake (Torta di Carote)

Italian Carrot Bundt Cake (Torta di Carote) is a lovely end to dinner, but it also works well with your morning espresso or afternoon tea. It is the type of cake you can feel comfortable to give to your kids, and they will surely love it. The kid in Loreto found it amazing and we enjoyed it both at breakfast and as dessert (although I found myself scraping the icing out. I’m weird eh?)

Loreto’s take on the cake………

I love this cake. It has this rich yet light flavor and the moistness is incredible. The way the carrots color the inside all the way out and how that texture just melts like butter in your mouth is truly amazing. I am a kid at heart and not a dunker. However, love to take a bite, then a sip of coffee and let those flavors play in my mouth melting together to make a luxurious blend of taste and texture! As for the icing, it was just right, balanced, not too sweet. Could I have done without? I could have but my motto is “Live a Little”!

Amazing job once again amore!!!!!

Italian Carrot Bundt Cake (Torta di Carote)

P.s. Today is Loreto’s birthday, but this cake is not the cake I made to celebrate how much I love him. I am actually making a layer cake, me, can you believe it?. I told him it will be somewhat healthy, though. I hope I’ll do a good job. He deserves an amazing cake for his birthday. So stay tuned, you don’t want to miss that!

Song of the day: Everglow – Coldplay

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Italian Carrot Bundt Cake (Torta di Carote)

Italian Carrot Bundt Cake (Torta di Carote)

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x
  • Category: Dessert, Cakes
  • Method: Baking
  • Cuisine: Italian

Description

Italian Carrot Bundt Cake (Torta di Carote). Forget nuts, raisins, coconut, and rich frostings. This is a simple Italian cake that is all about carrots. Moist, mildly sweet, with a lovely orange hue, this cake is popular in Italy at breakfast, snack, or light dessert any time of the year.


Ingredients

  • 3 medium carrots (270 g)
  • 150 g (2/3 cup) vegetable oil (I used sunflower oil)
  • 1 Tbsp Arancello liquor (or organic orange juice and zest)
  • 3 eggs, organic, free-range, at room temperature
  • 160 g brown sugar
  • 240 g flour type 00
  • pinch of cinnamon
  • pinch of salt
  • 16 g (1 packet) baking powder

Sour cream icing (optional):

  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • icing sugar (about 1 cup)

Instructions

  1. Preheat the oven at 350°F (180°C).
  2. In the bowl of a food processor, blend the carrots, then add the Arancello liquor and the oil. Continue to blend until you have a nice smooth orange cream.
  3. Using a handheld mixer and a bowl, beat the eggs with the sugar for about 2 minutes until they are light and fluffy.
  4. Add the carrot cream and stir with a spatula.
  5. Add the flour sifted with the cinnamon, salt, and baking powder and fold gently but thoroughly.
  6. Grease and flour a bundt pan and pour the mixture in.
  7. Bake in the preheated oven for about 40-45 minutes, or until a skewer (or cake tester) inserted in the center comes out clean.
  8. Let the cake cool in the pan, then turn onto a wire rack.
  9. You can serve it with a dusting of icing sugar or make a sour cream icing.

Sour cream icing:

  1. In a bowl mix the sour cream and vanilla extract. Add a tablespoon of icing sugar at a time while keeping stirring until you reach the desired thickness.

Notes

You can bake the cake in a 9-inch (22-24 cm) springform pan.

If you omit the icing, this cake is dairy free and nut free.

It lasts 3-4 days in a dome cake stand at room temperature.

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Italian Carrot Bundt Cake (Torta di Carote)

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26 Comments

  • Avatar
    Reply Colleen April 30, 2019 at 4:59 pm

    This is a delicious looking carrot cake! Although I love the traditional carrot cake, I really want to try this version. Processing the carrots and orange juice together seem to give the cake a beautiful texture, and it looks amazing!

    • Nicoletta
      Reply Nicoletta May 2, 2019 at 8:39 am

      Thank you, Colleen! We love this carrot cake. So moist and delightful. Hope you try it!

  • Avatar
    Reply Heather April 30, 2019 at 5:46 pm

    I love this twist on carrot cake! And I’m with you – icing all the way. The more the better 🙂

    • Nicoletta
      Reply Nicoletta May 2, 2019 at 8:40 am

      Ah aha 🙂 , my husband is with you. Icing all the way! I don’t mind mine plain. Thank you so much for your comment!

  • Avatar
    Reply Veena Azmanov April 30, 2019 at 11:20 pm

    Healthy and moist and delicious. Kids to love the Icing option too. Love to make one for sure.

    • Nicoletta
      Reply Nicoletta May 2, 2019 at 8:45 am

      Definitely a healthier version of a corrot cake 🙂 . But still very delicious. The kids will love it! Thank you.

  • Avatar
    Reply Aleta May 2, 2019 at 7:48 am

    I am in love with this Italian carrot cake recipe! I am a huge carrot cake fan and can’t believe I hadn’t heard of this way of creating it. I am so excited to try this, especially with the hint of orange. I can already taste it 😛

    • Nicoletta
      Reply Nicoletta May 2, 2019 at 8:47 am

      The orange is such a nice compliment to the carrots! I’ve used Arancello liquor, which is a limoncello made with oranges, but orange juice and zest work great too. Thank you!

  • Avatar
    Reply Kelly Anthony May 4, 2019 at 8:02 am

    Italian Carrot Bundt Cake sounds amazing! I love that it is so simple. Perfect for any time of the year! YUM!

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:49 am

      It is very simple, that’s one of the reasons we make it often 🙂 . Plus, it’s so good! Thanks!!

  • Avatar
    Reply Katherine | Love In My Oven May 4, 2019 at 4:18 pm

    I remember seeing this cake on Instagram and thinking how lucky your Loreto was, haha! I love carrot cake, and I also have a love of bundt cakes!! This looks delicious! 🙂

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:50 am

      Thank you so much! Loreto loved this cake! I have to make it again soon 😉 .

  • Avatar
    Reply Neha May 4, 2019 at 10:11 pm

    Love the hint of orange in this recipe. I am such a sucker for carrot cakes, can’t wait to try it your way!

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:52 am

      Carrot and orange go amazingly together! Hope you give it a try! Thanks.

  • Avatar
    Reply Marisa F. Stewart May 5, 2019 at 10:03 am

    What a great way to make carrot cake — love the idea of putting the carrots in the food processor rather than having little chunks of carrots. And I am obsessed with bundt pans – I love them!! There are so many different shapes. I wish I could collect all of them. They make everything you bake in them extra special.

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:53 am

      Me too, Marisa! A mild obsession for bundt pans, I would buy them all! 🙂 . It is a great carrot cake, way lighter than the other version. Thank you!!

  • Avatar
    Reply Cathleen @ A Taste of Madness May 5, 2019 at 11:30 am

    This looks so good! I just bought a bundt cake pan the other day and I am so ready to use it. This looks like the best thing to make with it for the first time!

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:56 am

      It is very fast and easy to make, perfect to try your new bundt pan 😉 .

  • Avatar
    Reply Anne Lawton May 5, 2019 at 11:30 am

    I love this version of carrot cake! It sounds really easy to make too, I can’t wait to give it a try!

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:56 am

      Thanks! It is very easy and the result will please everybody!

  • Avatar
    Reply Analida Braeger May 5, 2019 at 7:16 pm

    Im a lover of all carrot cakes but i have never had this style before, and my mouth is WATERING ! And even better this looks so easy to make !

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:57 am

      Thanks! I need to make it again, soon 🙂 . Yes, very easy and quite fast. You can’t beat that 😉 .

  • Avatar
    Reply Jenni LeBaron May 5, 2019 at 10:10 pm

    This sounds absolutely delicious with the orange and cinnamon flavors. I’ve never heard of Arancello liquor before but I will keep my eyes peeled because this recipe looks like a wonderful reason to try it!

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:58 am

      Thank you! We bought it at Eataly in Roma, but I guess liquor stores might have it. Or you can simply add orange.

  • Avatar
    Reply Claire | The Simple, Sweet Life May 5, 2019 at 10:50 pm

    Your carrot bundt cake looks absolutely mouth-watering! And I love the addition of an orange liqueur to give it an extra burst of flavor. We’ll definitely be making this in the not-too-distant future.

    • Nicoletta
      Reply Nicoletta May 6, 2019 at 6:59 am

      Yes, the orange liquor or orange juice and zest gives such a nice burst of flavor! Thank you!

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