- 2 cups Pastry flour
- 1 ½ tsp Baking powder
- 1 pinch Salt
- 2-3 (200 g) Carrotsmedium, peeled and chopped
- ⅔ cup (160 g) Buttermelted and cooled
- 2 Large eggsroom temperature
- ¾ cup (150 g) Granulated sugar
- 1 Egg yolkslarge, room temperature
- Orange zestof 1 orange
- ¼ cup Milkroom temperature
For cream cheese frosting:
- ¼ cup (55 g) Buttersoftened
- ¼ cup (63 g) Cream Cheesefull-fat, softened
- 2 ½ cups (300 g) Powdered sugar
- 2-3 tbsp Milkor cream
Easy Italian Carrot Cake
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:
Steps to make Easy Italian Carrot Cake
Heat oven and prepare cake pan
Mix dry ingredients
Make carrot butter puree
Beat eggs and sugar
Add orange zest and carrot mixture
Add flour mixture and milk
Pour batter into cake pan
Make cream cheese 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.
I love carrot cake! Yummy! Thanks for sharing the recipe!
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