Here at home we have big fans of Carrot Cake. The version you find here is very simple and good and reminds a bit of the “Camille” of Italian Brand Mulino Bianco. It’s a cake that stays very moist inside and can be kept for several days! What are you waiting for to try it?


  • 375 g of fresh carrots
  • 145 g of 00 flour
  • 50 g of almond flour
  • 45 g of potato starch
  • 195 g of granulated sugar (or cane sugar for a more rustic taste)
  • 120 g of peanut oil
  • 3 eggs
  • the grated peel of 1 orange
  • 1 sachet of baking powder
  • 1 pinch of salt
  • Powdered sugar for decorating or icing

Wash the carrots and scrape off the peel. Blend them for a long time in the blender with the oil and the grated orange peel. You must have patience and blend for a long time until you obtain a creamy mixture without pieces. Add the eggs to the cream and mix with a fork or whip them in the mixer with the whisk for a few seconds.

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Separately, weigh and add the flours, sugar, starch, salt and yeast and place them in a large bowl. At this point add the carrot cream mixture and mix for a long time until you have a homogeneous mixture.

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Transfer into a buttered and floured cake mold (22-24 cm) (or into a silicone mold as in the photos) and place in the oven at 170°C for approximately 40-50 minutes. Test with a toothpick and, once cooked, leave to cool on a wire rack until completely cool.

Gently turn the cake out onto a serving plate. At this point you can opt to simply dust it with icing sugar or quickly prepare a glaze with 125 g of icing sugar to which you will add very little water (a little at a time) until you obtain the consistency of a fairly thick creamy fluid. Using a spoon, arrange the icing on the cake. If it drips a little on the sides, that’s fine (this icing is called weeping icing). Wait for it to solidify and… serve!

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