Carrot Cake



The carrot cake is a simple and genuine milk-free cake, a classic for the snack and breakfast of both adults and children: with its delicate orange shade, its rich and soft consistency, and the good smell of homemade sweets, it wins everyone over at the first slice! With a simple colored icing, you can even turn it into a delicious Halloween themed cake, while with a zuccotto mold it becomes a spectacular Camilla cake. The practice of using carrots in sweet recipes is very ancient: thanks to their natural sweetness, in fact, these vegetables were able to compensate for the scarcity of sugar and give flavor to cakes... already in the Middle Ages! Today, the popularity of carrot cake in its simplest and homemade version is largely due to the success of the Carrot cake, the more elaborate Anglo-Saxon version of carrot cake; but what we love about this version is precisely its genuine simplicity, which makes it the perfect dessert for the whole family. Even for those who usually don't want anything to do with vegetables!

Also discover these variants:

  • Egg-free carrot cake
  • Carrot and almond cake 


Ingredients for a cake pan with a diameter of 8.5-9.5 inches
Carrots 0.66 lb (300 g)
Powdered yeast for sweets 0.6 oz (16 g)
Flour 00 2 ½ cups (300 g)
Almond flour 0.4 cup (50 g)
Sugar 0.9 lb (180 g) - granulated
Sunflower seed oil 6 tbsp (90 g)
Eggs 3
Vanilla bean ½
Fine salt 1 pinch
for dusting
Powdered sugar to taste

How to prepare Carrot Cake

To prepare the carrot cake, wash the carrots under plenty of running water, peel them with a peeler 1. Grate them finely 2, then place them in a fine mesh strainer set over a bowl and gently press them with a spoon to expel part of their liquid 3.

Pour the eggs into the bowl of a stand mixer equipped with whisk attachment 4 and add the sugar and a pinch of salt 5, then start the whisk to blend the ingredients well. Cut the vanilla bean lengthwise and extract the seeds, scraping it with a knife 6 and

add them to the mixture 7. In a separate container, sift the flour 8, the baking powder 9,

the almond flour 10 and mix everything with a spoon 11. Start the whisk and add the powders one spoonful at a time 12.

Lastly, also pour in the oil 13 and continue with the stand mixer until you get a dense and homogeneous dough 14. Add the grated carrots 15,

mixing gently with a spatula to ensure all ingredients are well blended 16. Butter and line a 9 1/2 inches diameter springform pan, then pour the dough you have obtained 17, leveling the surface with a spatula 18.

Bake in a preheated static oven at 340°F for 45 minutes (or at 300°F for 35-40 minutes if in a fan oven); after the necessary time, check the doneness with a toothpick, inserting it in the center of the cake: if, when pulling it out, it is moist then the cake will need a few more minutes of baking, otherwise it will be ready 19. Let it cool completely in the mold, unmold it 20, and finally complete your carrot cake with a dusting of powdered sugar 21.

How to store

You can keep the carrot cake under a glass dome for up to 3-4 days. Freezing is not recommended.


If you want to enhance the aroma of your carrot cake, you can add a pinch of cinnamon or the grated zest of an untreated orange to the dough. Such a scent will even be able to pull the laziest out of bed!


If we had made this dessert before the 16th century, its color would not have been a delicate orange, but rather a lilac: the carrot, in fact, was originally... purple! It became orange thanks to the work of Dutch botanists who, to honor the Orange, the ruling dynasty, hybridized the popular vegetable to obtain the orange variety that we all know today!