Torta di Carote – Italian Carrot Cake

This is a very light carrot cake I found on this beautiful Italian Cooking site Il Criceto Goloso, easy, quick and very low fat!

Italian Carrot Cake - Torta di Carote

Carror Cake

Ingredients:

4 eggs

200 gr. of sugar

400 gr of carrots

200 gr chopped almonds

the zest of an unwaxed lemon

220 gr of plain flour

16 gr of baking powder

1 pinch of salt

First grate your carrot (if you have a food processor it will be quicker).  Line and butter a cake tin of about 24cm, preheat your oven at 180 degree, gas mark 5. Then beat the eggs with the sugar until light and fluffy. Slowly add the salt, the chopped almonds, the zest of the lemon, the baking powder and the flour (sift flour and baking powder together first).

Last add the grated carrots.  Pout the mixture onto the tin and bake for about 30-40 minutes, according to your oven To check if the cake is ready insert a toothpick inside it and if it comes out dry then the cake is ready.

Remove from the oven, let it cool, remove from the tin, place on a plate and dust with icing sugar.

If you want you can fill the cake with a filling of cream cheese, sugar, vanilla.