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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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