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.
- 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)
- Preheat the oven at 350°F (180°C).
- 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.
- Using a handheld mixer and a bowl, 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 40-45 minutes, or until a skewer (or cake tester) inserted in the center comes out clean.
- Let the cake cool in the pan, then turn onto a wire rack.
- You can serve it with a dusting of icing sugar or make a sour cream icing.
Sour cream icing:
- 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.
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.