How To Make Italian Carrot Cake (Torta di Carote!)

By The Mediterranean Dish · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and line the bottom with a parchment round.
2. Spread the almond flour in an even layer on a baking sheet and toast for 5 minutes. Stir the browned edges into the middle, spread again and toast 2-4 more minutes until golden. Let cool completely.
3. In a small bowl, sift together the all purpose flour and baking powder, then sift in the cooled toasted almond flour and stir.
4. In a large bowl, rub the orange zest into the sugar with your fingers until clumpy and very fragrant. Add the egg yolks.
5. Beat the sugar and yolks with a hand mixer for about 4 minutes, until fluffy and pale yellow.
6. Add the flour mixture, grated carrots and almond extract, and stir with a stiff spatula until just combined. The batter will be thick; knead gently by hand if needed.
7. Whisk the egg whites and salt on high speed until stiff peaks form, about 3 minutes.
8. Fold one third of the egg whites into the carrot batter, then another third, then the rest, until no white streaks remain.
9. Pour into the prepared pan, smooth the top and set on a sheet tray on the middle rack. Bake, turning halfway, until evenly browned and the sides begin to pull from the tin, 55-60 minutes.
10. Cool completely on a wire rack, then turn out top-side down and peel off the parchment.
11. Dust with powdered sugar just before serving and drizzle with warmed honey.

Summarized from The Mediterranean Dish's video. Watch it for the details.