Carrot and Limoncello Cake
- Lactose Free
- Vegetarian
- Energy Kcal 635
- Carbohydrates g 85.5
- of which sugars g 62.6
- Protein g 8
- Fats g 28
- of which saturated fat g 3.9
- Fiber g 2.3
- Cholesterol mg 122
- Sodium mg 178
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 1 h 10 min
- Serving: 10
- Cost: Low
PRESENTATION
Torta alle carote e limoncello is a treat that fits perfectly into any season. Seriously good. This isn’t your everyday carrot cake—it’s like the Italian cousin of the classic "torta camilla," but with a twist that really wakes things up. The kick of limoncello and a bit of lemon zest gives it that tangy and fresh vibe you don’t always get in a regular cake. And the way the sweetness of the carrots plays off that zesty lemon? Pretty cool. It all comes together in this torta alle carote e limoncello that’s both moist and light.
Folks all over Italy have their own spins on this cake. Some swap in ground almonds or even add shredded coconut or chocolate, so you end up with a slice that’s never boring and always a bit of a surprise. Really, with the carrots in the mix, it’s easier to convince yourself this counts as a not-so-guilty pleasure.
You’ll find that this ricetta torta carote limoncello is a hit with just about everyone—kids love the sweet and tender cake, while grown-ups dig that subtle limoncello flavor. Feels more special. It’s the sort of thing people make for Sunday get-togethers, afternoon coffee breaks, or whenever they want a torta carote limoncello soffice that’s easy but also feels kind of fancy.
Plus, in some Italian homes, they’ll throw in a handful of chocolate chips or a sprinkle of coconut for a twist, and nobody complains. The cool part? It’s a super flexible recipe, so you can get creative with whatever you have in the pantry. Even if you’re not big on baking, this torta di carote con limoncello is known for being pretty forgiving—just mix, bake, and you’re rewarded with a golden, fluffy cake that smells amazing.
No question, it’s no wonder this kind of dolce alle carote e limoncello keeps showing up at family tables, blending a bit of tradition with fresh, modern taste. Whether it’s a regular day or a special occasion, this cake brings a little piece of Italy to your kitchen. Super tasty.
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INGREDIENTS
- for the batter (for a 9-inch bundt pan)
- Carrots 1 lb (450 g)
- Brown sugar 1 ¾ cup (350 g)
- Sunflower seed oil 1 ⅓ cup (320 ml)
- Type 00 flour 2 ½ cups (300 g)
- Eggs 6
- Limoncello 1 oz (30 ml)
- Lemon peel 2
- Baking powder 1 bag
- Baking soda 2 ½ tsp (15 g)
- Fine salt 2 pinches
- For the glaze
- Limoncello 2 spoonfuls - hot
- Water 2 spoonfuls - hot
- Powdered sugar 1.6 cups (200 g)
- For garnish
- Candied lemon to taste
How to prepare Carrot and Limoncello Cake
To prepare the carrot and limoncello cake, start by sifting the flour 1, the baking powder 2, and the baking soda 3. Set them aside as you will incorporate them gradually during the batter preparation.
Then pour the brown sugar into the bowl of a stand mixer or a regular bowl if you use an electric mixer and add the sunflower oil 4. Mix until you obtain a fairly uniform mixture 5, then add the shelled eggs one at a time 6.
Take the flour, baking powder, and baking soda you sifted at the beginning and add them slowly to the mixture 7, also adding 2 pinches of salt. When the mixture is well combined 8, pour in the limoncello 9.
Add the grated lemon zest to the mixture 10, let it blend for a few seconds, then stop working with the stand mixer or electric mixer. Then grate the carrots 11 and add them to the mixture, stirring everything with a spatula 12.
Now butter and flour a bundt pan with a diameter of 9 inches and a height of 3.5 inches. Pour the mixture into the pan 13 and bake in a preheated oven at 350°F for about 70 minutes (if using a convection oven, bake at 320°F for 60 minutes). Bake until the surface is golden brown 14, in any case, before removing it from the oven, do the toothpick test. If the cake darkens too much on the surface during baking, cover it with a sheet of aluminum foil and continue baking. When it's ready, remove it from the oven and gently unmold it. You can help yourself with a knife, which you will pass along the edges of the pan. Let it cool on a rack 15.
In the meantime, prepare the glaze: heat water and limoncello in the microwave for about a minute at maximum power or in a saucepan. In a bowl, pour the sifted powdered sugar, add the warm water and limoncello (16-17), and mix well with a spoon to dissolve the lumps 18.
Once the cake has cooled, keep it on the rack and pour the glaze over it using a spoon 19. Then decorate the surface with candied lemon peels 20 and your carrot and limoncello cake is ready to be served and enjoyed 21!