Italian Carrot Cake Recipe
User Reviews
4.9
34 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
40 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
587 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Italian Carrot Cake Recipe
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This Simple Italian Carrot Cake is made with pureed carrots rather than shredded. A soft moist cake perfect for snack or dessert. A simple cream cheese frosting takes it over the top.
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Ingredients
CARROT CAKE
- 2 cups pastry flour
- 1 1/2 teaspoon baking powder
- 1 pinch salt
- 2-3 medium carrot 200 grams, peeled and chopped
- 3/4 cup butter 160 grams, melted and cooled
- 3/4 cup granulated sugar (150 grams)
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- orange zest of 1
- 1/4 cup milk room temperature
CREAM CHEESE FROSTING
- 1/4 cup butter 55 grams, softened
- 1/4 cup cream cheese 63 grams, whole fat, softened
- 2 1/2 cups powdered sugar 300 grams, aka icing sugar
- 2-3 tablespoons milk or cream
*If you use unsalted butter than add 1/4 teaspoon of salt.
Instructions
CARROT CAKE
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake or 7 inch (18 cm) bundt pan.
- In a medium bowl whisk together the flour, baking powder and salt, set aside.
- In a blender or food processor add the chopped carrots and blend until finely grated, then add the cooled melted butter and blend until creamy, set aside.
- In a large bowl or stand up mixing bowl add the sugar and eggs, beat (on medium speed) one minute, then add the zest, carrot mixture and combine. Add the flour a little at a time mixing until smooth, then add the milk and beat to combine.Pour into prepared cake pan and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar or frosting. Enjoy!
CREAM CHEESE FROSTING
- In a medium bowl beat butter and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add the cream and beat approximately 3 minutes until fluffy. If you want a thinner frosting, then add more cream, thicker more icing sugar.
Notes
- Remove the eggs and milk out of the fridge 45-60 minutes before using.
- To make it at home, place one cup of all purpose flour in a bowl, remove two tablespoons and substitute with two tablespoons of cornstarch. Sift or whisk together to combine well, this will equal 1 cup of all purpose.
Nutrition Information
Show Details
Calories
587kcal
(29%)
Carbohydrates
81g
(27%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
140mg
(47%)
Sodium
267mg
(11%)
Potassium
281mg
(6%)
Fiber
4g
(16%)
Sugar
57g
(114%)
Vitamin A
3463IU
(69%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 140mg | 47% |
| Sodium | 267mg | 11% |
| Potassium | 281mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 57g | 114% |
| Vitamin A | 3463IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
34 reviews
Excellent
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