Italian Carrot Cake has a very different style comparing with U.S. and eastern traditions.
Our Carrot Cake is a simple and genuine dessert with a delicate shade of orange.
This cake is popular in Italy at breakfast, snack, or light dessert any time of the year.
Servings = 8 pax – Prep Time = 20 minutes – Baking Time = 30 minutes
- 3 eggs;
- 300 gr. carrots
- 150 gr. sugar
- 50 gr. blanched almonds
- 150 gr. whole flour
- 120 gr. flour 0
- 100 ml. sunflower oil
- 15 gr. yeast
- 1 orange peel
- 1 tsp cinnamon powder
Preheat oven at 180°.
Divide the white of the eggs from the yolks and whisk them until light and fluffy. Mix yolks with sugar and blend it until sugar is dissolved.
Wash and dry the carrots, then peel and finely grated them.
Chop almonds and add then to the mix of flour, yolks, yeast and cinnamon. Then add carrots and oil.
Whip up the eggs white into a meringue and at last, add to the dough gently blinding with a cucchiarella from the bottom up.
Pour the dough in a buttered and floured cake-tin and cook in oven for 30 minutes.
Let the cake cool before to serve.
TIP: To give to your cake a masters touch, try to garnish the top of the cake with a fondant or almonds flakes or a cascade of blueberries or a greek yogurt cream or whatever you like!