Italian Carrot Bundt Cake (Torta di Carote). Not your usual carrot cake with nuts, coconut, and rich frostings. This simple Italian cake 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.
I've known since being in Canada, that in all North America Carrot Cake is very peculiar to Easter, however in Italy, this is not necessarily true. Carrot cake, torta di carote, is popular for breakfast, snack, or light dessert any time of the year.
What is an Italian Carrot Cake?
Looking at the ingredients, or perhaps just looking at the picture, you might say "This is not a classic carrot cake!". In fact, it lacks most of the ingredients you might be used to having, like nuts, coconut, or raisins. This Italian carrot cake, made with simple and genuine ingredients, is all about carrots. Not shredded carrots, but carrots that are blended in a food processor with vegetable oil, and orange juice and zest until creamy smooth. They will add a fantastic lightness and moistness to the cake, not to mention the flavor and a lovely hue.
The ingredients of this Italian Carrot Bundt Cake (Torta di Carote)
- vegetable oil
- orange juice and zest (or an orange liqueur like Arancello)
- baking powder
The easy preparation
- Preheat the oven to 350°F (180°C).
- In the bowl of a food processor, blend the carrots a bit then add the orange juice and zest (or Arancello liqueur) and the oil. Continue to blend until you have a smooth orange cream.
- In a large bowl, using a handheld mixer, beat the eggs with the sugar for about 2 minutes until they are light and fluffy.
- Add the carrot cream and stir with a spatula.
- Add the flour sifted with the cinnamon, salt, and baking powder and fold gently but thoroughly.
- Grease and flour a bundt pan and pour the mixture in.
- Bake in the preheated oven for about 35-40 minutes, or until a skewer (or cake tester) inserted in the center comes out clean (I usually check it after 30 minutes).
- Let the cake cool in the pan, then invert it onto a wire rack.
- You can serve it with a dusting of icing sugar or make an icing.
TIP: Beat the eggs and the sugar for a few minutes until frothy, this will give the cake a nice airy, light texture.
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 measurements 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.
To ice it or not to ice it?
If I was in Italy and I was making this cake for my Italian family, I would have just dusted the top with powdered sugar. Anyways, a good icing is the perfect finishing to a cake. Plus, Loreto really loves it.
For my icing I used: sour cream, vanilla extract, and icing (powdered) sugar. You can use cream cheese if you prefer. Whisk everything to your desired thickness, adding icing sugar if too runny.
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.
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"!
P.s. Today is Loreto's birthday, but this is not the cake I made to celebrate how much I love him. I am actually making a layer cake, and I told him it will be somewhat healthy and amazing. He deserves the best.Print