Italian Carrot Cake (Torta di Carote)

Italian Carrot Cake recipe or Torta di Carote.

Italian Carrot Cake (Torta di Carote)

Italian Carrot Cake is a moist and slightly dense cake that's full of shredded carrot. This classic Italian treat is unique compared to American carrot cakes and its tender texture tastes even better the next day.

Course Dessert

Cuisine Italian

Keyword carrot cake

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 236kcal

Author Angela Allison

Equipment

9 inch springform pan

Ingredients

3 large eggs
1 cup granulated sugar
½ cup vegetable or canola oil
½ cup milk
1 tablespoon baking powder
1 teaspoon vanilla
½ teapsoon kosher salt
1 ½ cups all purpose flour (205 grams)
3 large carrots (150 grams, finely grated*)
powdered sugar for dusting

Instructions

Preheat oven to 350 degrees and position baking rack in center of the oven. Grease a 9-inch springform pan with nonstick cooking spray; set aside.
In a large bowl, use an electric mixture to beat together the eggs and sugar until they are frothy; about 2 minutes. Then, add in the oil, milk, baking powder, vanilla, and kosher salt and mix until well combined.
Add in the flour and mix just until the batter is combined. Use a rubber spatula to fold in the grated carrots until fully combined.
Pour the carrot cake batter into the greased springform pan. (If your pan has tendency to leak, wrap the bottom of the pan in foil). Place the cake on the center rack in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and set on a wire cooling rack. Let the cake cool for 15 minutes, then use a knife to loosen the edges of the pan and remove the collar. Once the cake is completely cooled, dust with powdered sugar before slicing and serving.

Notes

*The easiest way to finely grate the carrots is to dice them into large chunks and place in a food processor fitted with the blade attachment. Pulse until the carrots are finely diced.
You can turn this into a carrot orange cake by substituting the milk with orange juice and add in a tablespoon of fresh orange zest. Decorate with orange peel.
Store leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up a week. You can also freeze in an airtight container for up to a month.

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