Italian Carrot Cake Recipe (Torta di Carote)

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.

5 from 2 votes

Italian Carrot Cake Recipe (Torta di Carote)

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Cake

Cuisine: Italian

Keyword: italian carrot cake, torta di carote, carrot cake

Servings: servings

Calories: 355kcal

Author: Kaity Farrell

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.

Nutrition