Baking Dessert

Italian carrot cake with mascarpone

Name: Italian carrot cake recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 250g whole blanched almonds; 110g almond meal, toasted; 250g carrots, finely grated; 200g caster sugar; 2 1/2 tsp baking powder; 1 1/2 tsp bicarb soda; 1 tsp cream of tartar; 4 large eggs, at room temperature, separated; 20.00 ml finely grated orange zest; Runny honey, to serve; Mascarpone, to serve

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by Dominic Smith

Jan 16, 2025

"Inspired by the Italian carrot cake, torta di carote, this light and nutty cake gets its extra moisture and sweetness from grated carrots." - Dominic Smith

Recipe note: Why use honey to finish cakes and desserts? Simple - it’s an easy, no-cook, delicious sauce. Each honey’s floral notes and flavour profile reflect its origins - it adds a unique touch that sugar cannot provide.

You’ll need a 24.5cm springform pan.

250g whole blanched almonds
110g almond meal, toasted
250g carrots, finely grated
200g caster sugar
2 1/2 tsp baking powder
1 1/2 tsp bicarb soda
1 tsp cream of tartar
4 large eggs, at room temperature, separated
1 tbs finely grated orange zest and juice
Runny honey, to serve
Mascarpone, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease base of a 24.5cm springform pan and line with baking paper.
2.

Place almonds and meal in a food processor and whiz until combined and the texture of coarse wet sand. Place mixture in a large bowl with carrot, sugar, baking powder, bicarb and cream of tartar. Stir in yolks, zest and juice until well combined.
3.

In a separate bowl, beat egg whites until stiff peaks, then gently fold into batter.
4.

Spoon mixture into prepared pan and spread surface with a spatula. Bake for 40-45 minutes, until a skewer inserted into the centre comes out clean. (If top of cake is browning too quickly, cover with foil.) Remove from oven and set aside to cool completely in pan on a wire rack.
5.

To serve, transfer cake to a serving platter and drizzle with honey. Serve sliced with a dollop of mascarpone.