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An overhead shot of a carrot cake with powdered sugar on the side for dusting, and a glass of red wine.
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Italian Orange and Carrot Cake Recipe

You don't need to buy a cake mix to prepare a moist carrot cake.  This Italian Orange & Carrot Cake recipe will show you how easy it is to make it from scratch! Also called 'Ciambella Arancia e Carote' -- one slice of this flavorsome treat will not be enough!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Italian
Servings: 12
Calories: 218kcal
Author: Neriz


  • 3 medium carrots (about 279 grams), peeled, roughly chopped
  • 3/4 cups extra virgin olive oil
  • 3 large eggs, room temperature
  • 1/2 cup sugar
  • 1 large orange, grated zest
  • 1 & 1/2 cups flour
  • 3 tsp baking powder
  • pinch salt
  • pinch nutmeg
  • powdered sugar, optional


Prepare the Equipment:

  • Preheat oven to 180°C (350°F).
  • Grease your pan with butter or olive oil, and dust it with some flour.

Prepare the Cake Batter:

  • Using a medium-sized bowl, sift flour, baking powder, salt, and nutmeg.
  • Combine carrots and olive oil in a blender.  Pulse/blend until you get a bit of a creamy texture.
  • In a large bowl, mix eggs and sugar until creamy.
  • Add the blended carrots and oil mixture. Add the orange zest and continue mixing.
  • Add sifted dry ingredients and mix to combine evenly.

Baking Italian Carrot Cake:

  • Pour batter into greased and floured cake pan.
  • Place pan in the middle of the oven for 40 to 45 minutes or until the top has turned into a golden color.
  • Remove from the oven and set aside to cool.
  • Take carrot cake from the pan.
  • Sprinkle with powdered sugar and decorate with dried orange slices (if desired).
  • Slice and serve.



  • Cook's Tip #1: Make sure you grease your cake pan and dust it with some flour (or breadcrumbs). It helps in removing the cake before serving.
  • Cook's Tip #2: Use zest from two medium-sized oranges if you cannot find a large one.
  • Cook's Tip #3: Go with the mild, fruity flavored olive oil when making this carrot cake recipe. The robust, bold ones will overpower the delicate flavor of the cake.
  • Cook's Tip #4: Do not forget to check that you are using no more than 1 & 1/3 cups of the carrot and olive oil mixture.If you use more, the cake will turn out slightly too wet.


Calories: 218kcal