This Easy Italian Carrot Cake is a soft, dense and flavorful cake made with puréed fresh carrots, hinted with orange zest, and topped with sweet cream cheese frosting. Excellent with a glass of milk or a cup of tea. If you want to make the cake taller, use a 7-inch bundt cake pan.
Start by preheating the oven to 350 °F and preparing a cake pan. Grease and flour the pan, making sure to get in all of the cracks and crevices. Next, whisk together the dry ingredients. Place the chopped carrots in a food processor and pulse until finely chopped. Add in the melted butter and blend until creamy. In a large bowl, beat together the eggs and sugar, then add in the orange zest and carrot mixture and mix to combine. Add in the flour mixture in batches, mixing until smooth. Finally, pour in the milk. Transfer the batter to the prepared pan and bake until a cake tester comes out clean. Let cool in the pan for 10 minutes, then use a rubber spatula to release the cake from the sides. Invert it on a wire cooling rack to cool completely before frosting.
To make the Easy Italian Carrot Cake, you will need the following ingredients:
Preheat the oven to 350 °F and grease and flour an 8-inch (20-cm) cake or 7-inch (18-cm) bundt pan. Set aside.
In a medium bowl, whisk together 2 cups pastry flour, 1 ½ teaspoons baking powder, and a pinch of salt.
In a food processor, add the chopped carrots and pulse until finely chopped. Add ⅔ cup melted and cooled butter and blend until creamy. Set aside.
In a large bowl or a stand mixer bowl, beat together 2 eggs and ¾ cup granulated sugar for one minute on medium speed.
Add the zest of 1 orange and carrot mixture and mix to combine.
Add the flour mixture in batches, mixing until smooth. Then add in ¼ cup milk and beat to combine.
Pour the batter into the prepared cake pan, smoothing the top.
Bake the carrot cake for about 35-40 minutes or until a cake tester comes out clean.
Let cool in the pan for 10 minutes, then use a rubber spatula to release the cake from the sides. Invert it on a wire cooling rack to cool completely before frosting.
In a medium bowl, beat together ¼ cup softened butter and ¼ cup softened cream cheese until creamy, about 1 minute. Add 2 ½ cups powdered sugar a little at a time. While beating, add 2-3 tablespoons milk or cream, and beat for about 3 minutes until fluffy. To thin the frosting, add more milk or cream. To make it thicker, add more powdered sugar.
Top the cake with the prepared cream cheese frosting.
Slice, serve and enjoy!
This Easy Italian Carrot Cake is soft, dense and so flavorful. Top the cake with cream cheese frosting or skip the frosting and serve the Italian way, decorated with a dusting of powdered sugar. Did you make this recipe? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
I love carrot cake! Yummy! Thanks for sharing the recipe!
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