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.
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.
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.
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.
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.
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.
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.
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.
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:
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