Torta di Carote is no ordinary carrot cake.
Torta di Carote.
- 5 carrots, peeled and roughly chopped
- 3 large eggs
- 3/4 cup white, granulated sugar
- 1/3 cup light olive oil
- Zest and juice of 1 orange
- 1 tsp vanilla extract
- 1 tsp salt
- 3/4 cup almond flour
- 1-1/4 cups all-purpose flour
- 2 tsp baking powder
- Preheat the oven to 350?F. Grease a 9″ in diameter pan, and set it aside.
- Place the chopped carrots in a food processor, and process them until finely grated. Set them aside while you prepare the batter.
- In a large bowl, beat the eggs and sugar until pale yellow in color and fluffy, about 3 minutes. Whisk in the olive oil, zest and juice of the orange, and vanilla. Fold in the salt, almond flour, all-purpose flour, and baking powder until just combined. Finally, fold in the grated carrots. Pour the batter into the prepared pan, and tap the pan’s bottom a few times on a counter to remove the air bubbles.
- Bake the torta for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes, invert it onto a serving plate, and top it with confectioner’s sugar.