Carrot cake

Carrot cake

Torta di carote

By
From
Vegetables
Serves
10
Makes
1 sponge
Photographer
Laura Edwards

In Europe, during the seventeenth and eighteenth centuries, when sweeteners were expensive, carrots and parsnips were used in sweet puddings and cakes, and carrot cake has recently enjoyed a resurgence in popularity. You could also serve this as a dessert with some whipped cream: add sugar to taste and perhaps a tablespoon or so of a liqueur.

Ingredients

Quantity Ingredient

Sponge

Quantity Ingredient
unsalted butter, for greasing
5 medium carrots, trimmed and peeled
500ml orange juice
120ml extra virgin olive oil
4 medium eggs, separated
360g caster sugar
350g italian ‘00’ flour, sifted
15g baking powder

To finish and serve

Quantity Ingredient
a jam of choice
icing sugar

Method

  1. Preheat the oven to 150˚C. Use a little butter to grease a round cake tin 30cm in diameter.
  2. Cut the carrots into slices, put into a medium saucepan, then cover with the orange juice. Bring to the boil, then simmer until tender. Drain, discarding the orange juice.
  3. When cooled a little, whiz the carrots in a blender with the olive oil and egg yolks. Spoon the purée into a bowl, and fold in the sugar, sifted flour and baking powder. Separately, in a clean bowl, whisk the egg whites until stiff. Using a metal spoon, carefully fold the egg whites into the carrot mixture – you don’t want to lose the air in the whites.
  4. Pour the mixture into the prepared baking tin, and bake for 40–45 minutes. Leave to cool in the tin, then turn out of the tin on to a wire cooling rack. Leave until completely cold.
  5. To fill, if you like, cut the cake in half horizontally, using a long, very sharp knife. Spread jam over the bottom half, and top with the top half. Chill for 30 minutes or so before serving, dusted with a little icing sugar.
Tags:
Carluccio
vegetables
vegetarian
Italian
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