Light, moist, and full of citrusy flavor, this Italian carrot cake — known as Torta di Carote or Torta Camilla — is a simple cake that lets the natural sweetness of carrots shine. Unlike its American counterpart, this tender cake skips the frosting and heavy spices, making it perfect for everyday snacking or special occasions alike.
If you’re looking for a carrot cake recipe that feels lighter and less indulgent than the classic American-style carrot cake, this Italian carrot cake is for you. Common across many regions of Italy, Torta di Carote is one of those classic Italian recipes that highlights simple, wholesome ingredients—like finely pureed carrots, almond meal, and fresh orange juice.
There’s no butter, no frosting, and no shredded carrots in sight. Instead, this delicious carrot cake relies on a whipped egg yolk base, airy egg whites, and a bright orange flavor to create a tender cake with a delicate, moist crumb.
Whether you’re baking for a brunch, a holiday dessert table, or just craving a slice of delicious cake, this single-layer cake delivers elegance and ease with every bite.
Table of contents
Ingredients
Understanding your ingredients helps you master the baking process. Here’s what goes into this Torta di Camilla recipe and why it works:
- Carrots – The star of the show. Once pureed, they create a smooth, moist texture and bring out the natural sweetness of carrots.
- Eggs – Yolks add richness; whipped eggs make the cake airy.
- Granulated sugar – Sweetens and helps aerate the batter when whipped with the eggs.
- Light olive oil or vegetable oil – Adds moisture and richness without overwhelming the cake’s flavor. Swap with any neutral-tasting oil: avocado oil, canola oil, sunflower oil, grapeseed oil, etc.
- Orange juice and zest – For bright citrus flavor that pairs beautifully with the carrots. You can also use orange peel for garnish.
- Vanilla extract – Enhances the cake’s overall flavor and warmth.
- Millefiore Extract – (optional) A traditional Italian extract with bright citrus and warm vanilla flavors.
- Cinnamon – A subtle hint of spice adds depth without turning it into an American-style carrot cake.
- Kosher salt – Balances the sweetness and enhances every other flavor.
- Almond flour or almond meal – Adds nuttiness and creates a soft, melt-in-your-mouth crumb.
- All-purpose flour – Provides structure. You could also try pastry flour or cake flour for an even more delicate crumb.
- Baking powder – Leavens the cake and helps it rise.
How to Make Italian Carrot Cake
You don’t need fancy tools—just a large mixing bowl, a hand mixer or electric mixer, and a prepared cake pan. This version uses a round cake pan or springform pan, but it can also be baked in a loaf pan or even a muffin pan for individual cakes.
1. Prepare the Pan and Oven
Grease and line your 8-inch cake pan with deep sides or a springform pan with parchment paper. This makes removing the whole cake clean and easy. Preheat your oven to 350°F (175°C)—a properly preheated oven ensures even baking.
2. Make the Carrot Puree
Skip the shredded carrots this time. Instead, blend chopped carrots into a smooth paste in a food processor. This creates a soft texture and avoids a dense cake.
3. Add Oils, Juice, Flavoring, and Almond Flour
In the food processor, mix in the light olive oil, orange juice, orange zest, vanilla, millefiore extract, cinnamon, and salt to the carrot puree. Transfer the mixture to a bowl and stir in the almond flour. Set the mixture aside.
3. Whip the Eggs
Use a stand mixer, hand mixer, or electric mixer to whip the eggs until foamy. Then gradually add in the sugar while whipping the mixture until it is thick, pale, creamy and glossy. This builds the base of your cake batter.
4. Gently Fold in The Carrot Mixture
Gently fold the carrot mixture into the eggs with a rubber spatula.
5. Add the Flour and Baking Powder
Fold the flour and baking powder into the cake batter (you can optionally sift your sifted dry ingredients for an extra light texture). Gently fold to mix until just combined, being careful not to deflate the batter
7. Bake the Cake
Pour the batter into your prepared cake pan, place it on a baking sheet, and bake for 40–45 minutes until the top of the cake is golden and springy. Insert a cake tester or tooth pick into the center of the cake – it should come out clean without any crumbs when it is ready.
9. Cool and Serve
Let the cake cool in the pan on a wire rack for 10 minutes before inverting the cake onto the cooling rack. Run a knife along the edge of the pan, invert the cake and remove the pan then peel away the parchment paper. Place another wire rack over the inverted cake and invert it again so that it is right side up. Cool completely then dust the top of the cake with powdered sugar.
Recipe Variations
- Gluten-Free: Swap out the all-purpose flour for a gluten-free blend.
- Vegan Carrot Cake: Replace eggs with aquafaba and use plant-based yogurt in place of egg yolks.
- Flavoring Options: Swap vanilla extract with almond extract or bring out the almond flavor, or orange blossom water to enhance the orange flavor.
- Spiced Up: Add a pinch of cardamom or nutmeg for a warmer flavor.
Recipe Tips and Tricks
- Blend the carrots well—they shouldn’t be chunky or your cake will bake unevenly.
- Don’t overmix the cake batter—use a light hand to fold the carrots and flour in with a rubber spatula.
- Test doneness by gently pressing the center; it should spring back.
- Dust the top of the cake with powdered sugar right before serving for a classic look.
- Weigh the ingredients with a kitchen scale to get the most accurate recipe results.
- Use a thermometer to ensure the correct baking temperature.
Serving Suggestions
- Serve at room temperature with a cup of espresso or herbal tea.
- Garnish the top of the cake with orange peel, sliced almonds, or delicate carrot ribbons.
- For a richer dessert, serve with whipped cream, whipped mascarpone or crème fraîche.
- This delicious carrot cake is perfect for special occasions, from birthdays to Easter brunch.
Storage Tips
- Room Temperature: Best enjoyed the same day, but cover with plastic wrap and keep on the counter for up to 24 hours.
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Bring to room temp before serving.
- Freezer: Wrap slices in plastic wrap, place in a freezer-safe container, and store for up to 1 month.
Recipe FAQs
Yes! A loaf pan works well, but increase the baking time by 10-15 minutes.
Absolutely. Either works, though cake flour will give you an extra-light texture.
No—this cake is less sweet, with more focus on the sweetness of carrots and orange flavor, unlike the brown sugar and frosting-heavy American counterpart.
You can substitute with more all-purpose flour or a nut-free flour blend.
Italian cakes like this are meant to be rustic and simple—easy to slice and enjoy with minimal fuss.
No worries! Just wrap the leftovers in plastic wrap and store in the fridge. Warm slightly or let it sit out before serving.
Yes! Swap the all-purpose flour with a 1-1 gluten free flour blend.
More Delicious easter Recipes
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- Lemon Coconut Cake with Cream Cheese Frosting
- Sourdough Brioche Easter Bunny Buns
- Ricotta Pie (Torta di Ricotta) with Lemon and Honey
- Violet Lemon Poppy Seed Cake
- Rösti with Smoked Salmon and Beetroot Salad
- Strawberry Shortcake Cake
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Italian Carrot Cake Recipe (Torta di Carote)
Ingredients
- 200 g peeled carrots (7 oz)
- 67 g extra-light olive oil or neutral-tasting oil (1/3 cup)
- 1 tsp grated orange zest
- 2 tbsp orange juice
- 1 tsp vanilla extract
- 1 tsp millefiore extract (optional)
- 1/2 tsp cinnamon
- 3/4 tsp kosher salt
- 90 g almond flour (3/4 cup)
- 3 large eggs at room temperature (150 g)
- 200 g granulated sugar (1 cup)
- 175 g all-purpose flour (1-1/4 cup)
- 2 tsp baking powder
Instructions
- Preheat oven to 350˚F (175˚C). Grease an 8- or 9-inch tall cake pan with butter or cooking spray, then line the bottom with parchment paper and grease the top of the parchment paper.
- Cut the peeled carrots into small pieces and puree in a food processor until they are paste-like, about 1 minute, stopping to scrape down the sides of the bowl as needed.
- Add oil, orange zest and juice, vanilla, millefiore, cinnamon, and salt to the carrot puree and mix them in the food processor to combine. Transfer the mixture to a bowl and stir in the almond flour. Set aside.
- In the bowl of the stand mixer or another medium bowl, beat the eggs until they are foamy then slowly add in sugar and continue to whip until the mixture is pale, thick, and creamy, about 5 minutes.
- Using a rubber spatula, gently fold the carrot mixture into the eggs mixture with a rubber spatula, being careful not to deflate the egg mixture.
- Using a rubber spatula, gently fold the flour and baking powder into the mixture, being careful not to deflate the the batter, until evenly incorporated.
- Pour the batter into the prepared cake pan. Bake for 40-45 minutes, until the cake is golden brown on top, pulls away from the sides of the pan, and springs back when gently pressed in the center. A toothpick or cake tester inserted into the center of the cake should come out clean without any crumbs.
- Set the pan on a cooling rack and let the cake cool in the pan for 10 minutes. Run a knife around the sides of the pan, then invert the cake onto the wire rack. Remove the parchment paper. Place another wire rack over the cake and flip it back over so that the cake is right side up again.
- Once the cake has cooled completely, slide it onto a cake plate or cake stand.
- Dust the top of the cake with confectioner's sugar just before serving.
Kaity Farrell
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