Description
This Italian Carrot Cake with Almonds is a moist, flavorful dessert that blends the richness of olive oil, the sweetness of grated carrots, and the crunch of toasted almonds. With a hint of orange zest and a touch of Greek yogurt for added moisture, this cake offers a light yet satisfying treat. The optional walnuts add a delightful texture, and the cake can be topped with a light cream cheese frosting for extra indulgence. Perfect for any occasion, this Italian Carrot Cake brings a Mediterranean twist to a classic favorite, leaving you with a cake that’s both delicious and healthier.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup (240ml) olive oil
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240g) finely grated carrots (about 2 medium carrots)
- ½ cup (60g) slivered almonds, lightly toasted
- ½ cup (60g) crushed walnuts (optional)
- ½ cup (120g) plain Greek yogurt
- ¼ cup (60ml) fresh orange juice (optional)
- Zest of 1 orange (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan, or line it with parchment paper for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together olive oil and granulated sugar until smooth and combined.
- Add Eggs: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Fold in Carrots and Nuts: Gently fold in the grated carrots, toasted almonds, walnuts (if using), Greek yogurt, orange juice, and orange zest (if using).
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Serve: Once cooled, you can frost the cake with a light cream cheese frosting or serve it as is for a lighter version.
Notes
- Optional Frosting: For an extra indulgent touch, top the Italian Carrot Cake with a light cream cheese frosting or a simple glaze made from powdered sugar and orange juice.
- For Gluten-Free Option: Use a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer shelf life (4-5 days).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Italian Carrot Cake, Mediterranean carrot cake, carrot cake with almonds, healthy carrot cake, Greek yogurt carrot cake, Mediterranean dessert, carrot cake with orange zest