Italian Carrot Cake (Torta Di Carote)
This delightful Italian carrot cake is moist and tender, perfect for dessert any day. It's even tastier the following day, making it an ideal treat to bake ahead of time!
Equipment
- 9-inch springform pan
- Electric mixer
- Wire rack
Ingredients
- 3 large eggs
- 1 cup white granulated sugar
- ½ cup vegetable or canola oil
- ½ cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour (205 grams)
- 3 large carrots (about 150 grams), finely shredded
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and position the oven rack in the center. Grease a 9-inch springform pan with nonstick spray.
For the Cake:
- Using an electric mixer, beat together the eggs and sugar in a large bowl until the mixture is light and airy, about 2 minutes. Mix in the oil, milk, baking powder, vanilla, and salt until fully combined.
- Gradually incorporate the flour, mixing until just combined. Then, using a spatula, gently fold in the shredded carrots until evenly distributed.
- Transfer the batter to the prepared pan. If your pan leaks, wrap the bottom in foil to avoid any spills. Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool for about 15 minutes on a wire rack. Carefully run a knife around the edges and detach the springform ring. Once fully cooled, dust with powdered sugar before slicing and serving.