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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Italian Carrot-Orange Cake

This soft and fragrant Italian carrot cake is made with fresh carrots, orange zest and juice, and almond flour for a naturally sweet and moist treat. It’s light, simple, and full of wholesome flavor – the perfect cake to enjoy with your morning coffee or as an afternoon snack.

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Italian Carrot-Orange Cake

After the success of my Italian Camille Mini Carrot Cakes, I knew I had to share a full-size cake version—and here it is!  This Italian carrot cake is just as light, moist, and flavorful, but perfect for slicing and sharing with family and friends.

Italian Carrot-Orange Cake

Unlike the more decadent American carrot cake, this version is not overly sweet and incredibly moist—thanks to the combination of fresh carrots, heart-healthy oil, orange juice, and almond flour. There’s no need for frosting—just a simple dusting of powdered sugar is all it takes to highlight its delicate citrus aroma and nutty flavor.

Italian Carrot-Orange Cake

What makes this cake so special is its soft, tender texture.  The carrots are blended until smooth and combined with orange juice, which gives the batter a fresh, bright flavor and a beautiful moist crumb. Almond flour adds richness and keeps the cake soft for days.

Italian Carrot-Orange Cake

Want to boost the orange flavor?  Use a potato peeler to remove strips of orange zest before blending—it’s a quick way to get that intense citrus oil into the batter. You can also add a few drops of orange extract for an extra pop of flavor.  Or, if you prefer the almond flavor to take the lead, go with almond extract instead and let that nutty aroma shine.

Italian Carrot-Orange Cake

Perfect for the upcoming Easter celebration, this cake brings brightness and freshness to your spring table—light enough to enjoy after a big holiday meal, and simple enough to make ahead.

Italian Carrot-Orange Cake

Here are some baking tips for you: 

Carrots: Use fresh, sweet carrots and blend them until smooth for the best texture. There’s no need to pre-cook them! Mixing: Once the flour is added, mix just until combined—this helps keep the cake fluffy. Pan size:  Use an 8- or 9-inch round pan. If you have one with a removable bottom, even better for easy release. Line the bottom with parchment paper and grease the sides with oil, spray or butter. 

VIDEO RECIPE: Carrot Orange Cake

   

Italian Carrot-Orange Cake

Storage Reccomandation:

Room temperature: You can store this carrot-orange cake covered at room temperature for 2 to 3 days. Refrigerator: To save this cake for longer, you can keep it in the refrigerator in an airtight container for up to 5 days. Bring to room temp before serving. Freezer: Just like most cakes this cake freezes well. You can wrap the whole cake or individual slices, Wrap well and freeze. Thaw at room temperature when ready to enjoy.

Italian Carrot-Orange Cake

Whether you’re planning a relaxed Easter brunch or a festive spring gathering, this Italian carrot cake is a fresh and flavorful treat your guests will love.

Other Italian dessert recipes you might like:

   
Italian Carrot-Orange Cake
    PRINTABLE RECIPE CARD: Italian Carrot and Orange Cake  

Italian Carrot-Orange Cake

2.9, 32 rating(s)

This soft and fragrant Italian carrot cake is made with fresh carrots, orange zest and juice, and almond flour for a naturally sweet and moist treat. It’s light, simple, and full of wholesome flavor – the perfect cake to enjoy with your morning coffee or as an afternoon snack.

Servings:

8

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Prep Time

15 min

Cook Time

45 min

Resting Time

Total Time

1 hr,

Ingredients

  • 5 large carrots (about 9 oz, 250g) peeled and cleaned
  • ½ cup (120 ml) vegetable or canola oil
  • 1/2 cup (120 ml) orange juice
  • 1 orange zest, cut into strips
  • 3 large eggs
  • 1 cup (100 g) almond flour
  • 3/4 cups (150 g) sugar
  • 1/4 teaspoon orange or almond extract, optional
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups (250 g) all-purpose flour
  • powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Line the bottom and grease the sides of an 8- or 9-inch round baking pan (preferably with a removable bottom). Set aside.
  2. Clean and scrape the carrots, cut them into pieces, and place in a food processor or blender with the oil, orange juice, and orange zest (cut into strips for higher flavor, or grated if you prefer). Blend well until smooth.
  3. Add the eggs, sugar, almond flour, and orange extract (or almond extract if using), and blend again until fully combined.
  4. Pour the mixture into a large mixing bowl. Mix in the baking powder, and salt, and gradually add the all-purpose flour, mixing just until combined. Do not overmix.
  5. Pour the carrot cake batter into the prepared pan.
  6. Bake at 350°F (175°C) for 45 to minutes until cooked through. You can test with a toothpick for readiness. Remove from the oven, and let it cool for a few minutes before removing the cake from the mold. Sprinkle with powdered sugar and enjoy!

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