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!
- 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.