Italian carrot cake

Italian carrot cake

Torta di carote italiana

By
From
The Italian Baker
Serves
8-10

I love a good, healthy carrot cake! At the bakery we make two versions of this: American-style with cream cheese frosting, and Italian-style. So let me introduce you to a wonderful breakfast or, even better, the ultimate afternoon comfort food while drinking a cup of tea.

Ingredients

Quantity Ingredient
75g butter, at room temperature, plus extra for greasing
100g plain flour, plus extra for dusting
1 1/4 teaspoons baking powder
1 orange, zest finely grated and juiced
75g caster sugar
2 eggs, separated
150g peeled organic carrots, finely grated
65g chopped almonds
5 teaspoons milk
icing sugar, for dusting

Method

  1. Preheat the oven to 170°C. Butter the insides of a 23 cm springform cake tin and dust with flour.
  2. Sift the flour into a bowl and add the baking powder. Set aside.
  3. Put the butter, orange zest and juice and half the sugar into a separate bowl and, using a balloon whisk, beat together. Add the egg yolks one at a time, then add the grated carrots and chopped almonds. Finally, add the flour and baking powder mixture in three additions, alternating with the milk. Do not over-mix.
  4. In the bowl of a stand mixer, whisk the egg whites on a medium speed until foamy (or use a mixing bowl and an electric hand-held whisk). Add the remaining sugar and whisk to stiff peaks. Fold the egg whites into the cake mixture, transfer to the prepared tin and bake for 25–30 minutes until a skewer inserted in the middle comes out clean. Leave to cool in the tin before inverting on to a plate. Dust with icing sugar before serving.
Tags:
baking
cakes
biscuits
Italian
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