Italian Carrot Cake with a Lime Cream Frosting

1 hour 40 mins    Cakes Traditionally, Italian Carrot Cake (often referred to as Torta di Carote) is lighter and simpler than the American version. Velvety, soft, and elegently decorated, this Italian Carrot Cake takes a luxurious twist on the classic. Made with finely blended carrots, each bite is tender and flavourful. With or without frosting, this cake is heavenly. If you are frosting, the zesty lime cream cheese frosting brings just the right amount of flavour to balance the cake’s mild sweetness. It’s perfect for spring gatherings, afternoon tea, Easter or anytime you crave something a little extra special. Yields: 1 bundt cake Cook time: 30 minutes

Prep time: 10 minutes Rest time: 1 hour (if frosting)

Total time: 1h 40 mins hours (if frosting) Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A

Ingredients

Cake Ingredients

• 3–4 fresh carrots, peeled, ends removed, and cut into 2-inch chunks

• 2/3 cup + 1 tbsp oil

• 1 tbsp orange juice

• 3 eggs, at room temperature

• 3/4 cup packed brown sugar (plus 2 tablespoons if you are not frosting)

• 1 1/2 cups + 1 tbsp plain flour

• 1 tbsp + 1 tsp baking powder

• 1 tsp vanilla essence

• 1/2 tsp cinnamon powder (optional for a warm note)

• 1/4 tsp salt
  

Lime Glaze Ingredients (optional)

• 4 oz cream cheese, softened

• 114 g (1 cup) powdered sugar, sifted

• 28 g (2 tbsp) whipping cream

• 1 tsp vanilla essence

• Zest of 2 limes plus 3 slices of lime, cut in half

  
  

Method

1. Preheat the oven to 350°F (180°C). Grease a bundt pan with cooking spray or brush generously with oil. 2. Sift the flour and whisk the baking powder, and salt until combined.

3. Blend the carrots, orange juice, and oil together until smooth and creamy.

4. In a separate bowl, use an electric hand mixer to beat the eggs and brown sugar on high speed for about 4 minutes until light and creamy.

5. Gently fold the carrot mixture into the eggs using a spatula. Next, fold in the dry ingredients just until no flour is visible, be careful not to over-mix.

6. Pour the batter into the prepared bundt pan and bake for 30 minutes. Check at the 30-minute mark with a knife or toothpick; if it comes out wet, bake for a few more minutes.

7. Allow the cake to cool completely in the pan, this will take about 1 hour. Once cooled, invert the cake onto a plate or board and tap the pan firmly to release.

8. While the cake cools, prepare the frosting: using a hand mixer, whisk the cream cheese until smooth. Add the whipping cream, sugar, vanilla, and 1 1/2 lime zest (reserve 1/2 lime to shave for garnish). Mix until smooth and creamy.

9. Spoon the frosting generously over the cake. Garnish with a shaving of lime zest and slices of lime.

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