Torta di Carote – Carrot Cake


Since long I wanted to do this cake, but for a reason or for another, I never had time.

I used to eat it sometimes several years ago, but lately I didn’t.

But this time the wish came to my mind suddenly, so I said to myself “yes, now I do it!” 🙂

The recipe is quite simple, there are not really technical difficulties in its execution, but I realized that most of the recipes are made with seeds oils, and I don’t really like that. So, I used as usual a good butter.

If you want to follow the most common recipes about this cake, feel free to change the butter with seeds oil.

And if you choose some very good flour made with cereals like einkorn or spelt for example, they will give a very rustic and amazing flavor.

Let’s see the procedure!



  • 300 g flour 
  • 350 g carrots (already peeled)
  • 150 g of melted butter
  • 150 g brown sugar
  • 50 g pine nuts (or you can use almonds if you prefer, or also walnuts)
  • 3 eggs
  • a pinch of salt
  • 8-10 g baking soda/baking powder


  1. First of all, switch on the oven at 175/180 °C static mode, then peel the carrots and grate them very small. Then with your hands squeeze out the juice from the grated carrots, it must not be too much wet.
  2. Then take a bowl, and whisk the eggs together with the brown sugar (or if you prefer, use the white sugar). Do it for about 10 minutes, it must be fluffy.
  3. Now, while whisking, add gradually the butter that you previously melted.
  4. Stop with the whisks, and add the carrots to that cream. Then sift the flour, add the baking soda/powder and the salt in it, and start to add it to the fluffy cream, and by using a wooden spatula/big spoon mix it from down to up, gently, trying not to break the air in the cream. Do it until all the flour is well absorbed.
  5. Then cut the pine nuts (or the almonds, or a mix of both) and add it to the cream too.
  6. Put everything in an oven pan, I used a high rectangular shape of 25×11 cm. But before grease the oven pan with some butter and flour on the bottom.
  7. Put it in the oven, for about 45 minutes. Control if it’s ready with a toothpick, if it comes out clean then it’s ready.
  8. Enjoy, with a cup of tea it’s just perfect 🙂 you can also dust the cake with powdered sugar if you would like.

PS: you could also add some little chocolate chips, or some spices like cinnamon, or lemon zest, or vanilla 🙂 up to your taste!



carrot_cake_répa_torta (8)

carrot_cake_répa_torta (3)

carrot_cake_répa_torta (7)


Products used:

Flour: organic  “Tipo 1” flour from “Azienda Agricola Floriddia” in the first 2 photos, 2/3 organic stone ground einkorn flour and 1/3 whole spelt flour from Mulino Marino in the last 3 photos.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s