• Recipes
  • Private Chefs
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Private Chefs
  • About
    • Contact
  • Work With Kaity
Fare Isle » Desserts » Cakes » Italian Carrot Cake Recipe (Torta di Carote)

Italian Carrot Cake Recipe (Torta di Carote)

published: April 14, 2025 / by Kaity Farrell
This light and tender Italian carrot cake, or Torta di Carote, is made with pureed carrots, almond flour, and fresh orange juice. Naturally sweet and moist, it's a simple one-layer cake perfect for everyday treats or special occasions. No frosting needed—just a dusting of powdered sugar to finish!
Jump to RecipePrint Recipe

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.

A slice of orange cake reminiscent of Italian carrot cake, topped with powdered sugar on a brown plate. In the background, the remaining treat waits in a sumptuous setting atop a marble countertop. this …

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
  • How to Make Italian Carrot Cake
  • Recipe Variations
  • Recipe Tips and Tricks
  • Serving Suggestions
  • Storage Tips
  • Recipe FAQs
  • More Delicious easter Recipes
  • Love This Recipe?
A marble countertop showcases the essentials for an Italian carrot cake: three jars with various powders, a bottle of vanilla extract, a can of baking powder, a bottle of oil, a lemon, four carrots, three eggs in a bowl, and small dishes of spices.

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.
A slice of Italian carrot cake with powdered sugar rests on a small plate atop a marbled countertop. Nearby, the rest of the cake sits invitingly on a larger plate. A potted plant and a peach-colored cloth add charm to the background.

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.

A metal bowl contains a mix of orange grated carrots and white almond flour on a marble countertop, hinting at the beginnings of an Italian carrot cake. Sunlight casts a shadow over the bowl, highlighting the contrasting textures of these vibrant ingredients.

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.

A round cake pan filled with vibrant orange batter for an Italian carrot cake sits on a marble countertop. Sunlight illuminates part of the batter, highlighting its rich texture and color.

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.

A round, golden-brown Italian carrot cake cools on a wire rack placed on a marble surface. The cake features a smooth, even texture, revealing its freshly baked perfection.

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.

A round, golden-brown Italian carrot cake sits elegantly on a speckled, light gray plate. Its smooth appearance complements the marble surface beneath, adorned with delicate gray and white patterns.

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.
A round Italian carrot cake on a marble-patterned surface, dusted with powdered sugar and resting on a neutral-toned plate. The cake appears simple and elegant, with a smooth, even texture.

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.
A round Italian carrot cake dusted with powdered sugar graces a beige plate, its slice resting on a smaller brown one. An orange napkin and a vintage spoon complete the elegant setup on the cool marble surface.

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.
A round, golden-brown Italian carrot cake with a slice removed reveals a bright yellow interior. It's dusted with powdered sugar and sits on a white plate, with a pink cloth visible in the background.

Recipe FAQs

Can I use a loaf pan instead of a round cake pan?

Yes! A loaf pan works well, but increase the baking time by 10-15 minutes.

Can I use plain flour or cake flour?

Absolutely. Either works, though cake flour will give you an extra-light texture.

Is this sweeter than an American-style carrot cake?

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.

Can I skip the almond meal?

You can substitute with more all-purpose flour or a nut-free flour blend.

Why does it use a single-layer cake format?

Italian cakes like this are meant to be rustic and simple—easy to slice and enjoy with minimal fuss.

What if I baked the cake yesterday?

No worries! Just wrap the leftovers in plastic wrap and store in the fridge. Warm slightly or let it sit out before serving.

Can Italian carrot cake be made gluten-free?

Yes! Swap the all-purpose flour with a 1-1 gluten free flour blend.

A slice of golden Italian carrot cake, dusted with powdered sugar, sits on a small plate in the foreground. The rest of the cake graces a larger plate in the background. A terracotta pot and orange cloth add charm to the marble countertop.

More Delicious easter Recipes

  • Sourdough Hot Cross Buns
  • 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

Love This Recipe?

Please leave a star rating of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love.

Tag @fareisle in your photos on Instagram with #fareisle so I can see your creations!

A slice of moist, bright orange Italian carrot cake topped with powdered sugar sits on a brown plate. Behind it, the remaining cake rests invitingly on a dish. The setting features a marble surface and an elegantly blurred terracotta pot in the background.
A slice of orange cake reminiscent of Italian carrot cake, topped with powdered sugar on a brown plate. In the background, the remaining treat waits in a sumptuous setting atop a marble countertop.

Italian Carrot Cake Recipe (Torta di Carote)

Author: Kaity Farrell
This light and tender Italian carrot cake, or Torta di Carote, is made with pureed carrots, almond flour, and fresh orange juice. Naturally sweet and moist, it's a simple one-layer cake perfect for everyday treats or special occasions. No frosting needed—just a dusting of powdered sugar to finish!
print recipe pin recipe

Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 8 servings

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.


Notes

This cake is best eaten the day it is made, but covered leftovers will keep for a day at room temperature, and wrapped leftovers will keep for up to 3 days in the refrigerator.

Course: Cake
Cuisine: Italian
Keyword: italian carrot cake, torta di carote, carrot cake

Nutrition

Serving: 1slice | Calories: 355kcal | Carbohydrates: 47g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 369mg | Potassium: 140mg | Fiber: 3g | Sugar: 27g | Vitamin A: 4288IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg

Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle

Join the conversation Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kaity Farrell

    5 stars
    Have a question? Ask me here in the comments! If you’ve made the recipe, please leave your star rating and review. Thanks!

    Reply

Welcome to Fare Isle! I'm Kaity.


I'm a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Summer Cookout Recipes

Cooked strawberry rhubarb crumble in a fluted tart pan on a table with fresh strawberries, bowls and spoons.

Easy Strawberry Rhubarb Crumble Recipe (Vegan Option)

Strawberry Shortcake Cake

Strawberry Shortcake Cake

Fare Isle | Frozen Watermelon Chile Vodka Limeade - July 4th Cocktail Ideas

Spicy Vodka Watermelon Cooler

Fare Isle | Vegan Peanut Butter S'mores Bars

Vegan Peanut Butter S’mores Bars

Most Popular Recipes

Chicken paprikash in a black enameled cast iron braiser with a wooden spoon.

Hungarian Chicken Paprikash Recipe (Paprikás Csirke)

Diy rose water in a small clear bottle with an eyedropper bottle top on a white table cloth with rose petals scattered around it.

DIY Rose Water Recipe

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

Guinness Brown Bread

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

Sign up for emails and get my new e-book!

Cover of Fare Isle's Cozy Dinner Party Menu e-book.

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2025 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X