An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (17)
Italian Carrot Cake Recipe
NUTRITION · PER SERVING55M COOK
CAL 29%·PRO 11%
CARBS 83G57% OF CAL
2G FIBER24G OTHER58G TOTAL SUGAR
FAT 27G41% OF CAL
16G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist carrot cake made with pureed carrots instead of shredded, topped with cream cheese frosting. The orange juice adds brightness to this classic dessert.
dessertitalianbaked good⚙️ food processor🥧 baking dish🌀 blender🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups pastry flour
- 1 1/2 teaspoon baking powder
- 1 pinch salt*
- 2-3 medium carrots (peeled and chopped) ((200 grams))
- 3/4 cup butter (melted and cooled) ((160 grams))
- 3/4 cup granulated sugar ((150 grams))
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- zest of 1 orange
- 1/4 cup milk (room temperature)
- 1/4 cup butter softened ((55 grams))
- 1/4 cup cream cheese (whole fat / softened) ((63 grams))
- 2 1/2 cups powdered / icing sugar ((300 grams))
- 2-3 tablespoons milk or cream
At a glance
PER SERVING · TIME 55M
CAL 29%·PRO 11%
CARBS 83G57% OF CAL
2G FIBER24G OTHER58G TOTAL SUGAR
FAT 27G41% OF CAL
16G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 255mg
- Total sugar
- 58g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 49mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.