Italian Carrot Cake
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.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 cup pastry flour
- 1+1/2 tsp baking powder
- 1 pinch salt*
- 2-3 medium carrots (peeled and chopped) ((200 grams))
- 3/4 cup butter (melted and cooled) ((160 grams))
- 3/4 cup granulated sugar ((150 grams))
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- zest of 1 orange
- 1/4 cup milk (room temperature)
- 1/4 cup butter softened ((55 grams))
- 1/4 cup cream cheese (whole fat / softened) ((63 grams))
- 2+1/2 cup powdered / icing sugar ((300 grams))
- 2-3 tbsp milk or cream
Instructions
- 1
Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake or 7 inch (18 cm) bundt pan.
- 2
In a medium bowl whisk together the flour, baking powder and salt, set aside.
- 3
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.
- 4
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!
- 5
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.