Italian Carrot Bundt Cake (Torta di Carote)
This event will be held at 11 am Mountain Time and will last about 1 hour, baking included.
Italian Carrot Cake (Torta di Carote). Moist, mildly sweet, with a lovely orange hue and flavor, this cake is popular in Italy at breakfast, snack, or light dessert any time of the year.
What’s in an Italian Carrot Cake? Forget nuts, raisins, coconut, and rich frostings. This is a simple Italian cake that is all about carrots. Not shredded carrots, but carrots that are done in a food processor with vegetable oil and some orange flavoring, like orange juice and zest (or orange liquor).
Other than carrots, the other ingredients are almost the same as many other Italian cakes: flour, eggs, sugar, vegetable oil, baking powder, a pinch of salt and cinnamon.
3 medium carrots (about 270 g)
150 g (2/3 cup) vegetable oil (I used sunflower oil)
1 Tbsp Arancello liquor (or 1 Tbsp freshly squeezed orange juice plus the zest)
3 eggs at room temperature
160 g light brown sugar
240 g flour (type 00, or all-purpose)
pinch of cinnamon
pinch of salt
16 g (1 packet) baking powder
Sour cream icing (optional):
1/4 cup sour cream
1 tsp vanilla extract
icing sugar (about 1 cup)
What you'll need:
A scale/measuring cups, spoons
Bowl and spatula
Bundt pan or 8-9-inch (22-24 cm) round springform pan
Hi, my name is Loreto. My wife Nicoletta and I are food bloggers and our website is Sugarlovespices. It is here that we love to inspire people of all ages to start cooking. From traditional Italian to fusion cuisine, incredible baking, and so much more, we not only ignite appetites but bring passion to you to create wonderful food in your own kitchen! Come with us and let's get cooking!