Torta di Carote (Italian Carrot Cake)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A delicate Italian carrot cake with almond flour, citrus zest, and topped with powdered sugar. Light and not overly sweet, perfect for spring celebrations like Easter or Mother's Day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups (202g) blanched almond flour
- 2/3 cup (89g) all purpose flour
- 1 tablespoon (14g) baking powder
- 1 cup (228g) organic cane sugar
- 1 orange, (zested)
- 5 eggs, (separated)
- 3 large carrots (313g), (finely grated (about 4 loosely packed cups))
- 1 teaspoon almond extract (or orange blossom water)
- 1/4 teaspoon kosher salt
- Powdered sugar
- 1/4 cup honey, warmed (for serving)
At a glance
PER SERVING · TIME 135M
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
- 1h
- Sodium
- 102mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.