Venetian Carrot Cake

Torta di Carote

When I think of carrot cake, I automatically think of the American version with walnuts and raisins and topped with cream cheese frosting. This is a lighter, more refined version with the optional addition of chunks of almonds and chocolate.


250g peeled and grated carrots

3 eggs

230g brown sugar

185g flour

100g sunflower seed oil

2 teaspoons of baking powder

2 teaspoons of cinnamon

pinch of salt

optional: handful of toasted and chopped almonds, semi-sweet chocolate chunks/chips


1. Preheat the oven to 170° C.

2. Mix the flour, baking powder, and brown sugar in a medium-sized bowl. Add the eggs and a pinch of salt and beat in lightly. Then add the oil and cinnamon and mix well. Stir in the carrots and, if using, the chopped almonds and chocolate chunks. Line a cake pan with parchment paper and pour in the mixture.

3. Bake in the preheated oven for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool before serving.

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