Carrot Cake Italian Recipe
Torta di Carote – Italian Carrot Cake
The carrot cake has become a classic dessert that is really worth to try because of its quick and easy preparation.Â Do you want to enjoy something good which will not weigh you down? Do you only have a short time available, why not make this special light carrot cake? It will leave you in awe …Â This is a lovely carrot cake we found on this beautiful Italian Cooking site Il Criceto Goloso, easy, quick and very low fat!
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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).Â 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.Â 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.