Soft Carrot Cake, perfect for a healthy and delicious breakfast or as a snack, this cake with a delicate flavor, without butter, is truly soft and delicious: it’s one of my favorite one!
The recipe is very simple: I whipped the carrots with the oil and milk to obtain a soft puree, separated the yolks from the whites and whipped them, then I added the crushed amaretti (or hazelnuts if you prefer), the flour, the yeast and flakes of white chocolate. Finally, I baked in a preheated oven and sprinkled with icing sugar.
Simply delicious!!! It remains soft even after two or three days. Try it, I’m sure you’ll like it too!!
Try also the Pumpkin Cake with White Chocolate: the recipe is similar, I simply replaced the carrots with pumpkin… soooo delicious.
Let’s see how to make the Soft Carrot Cake recipe! So let’s get started.
Other tasty recipes to enjoy:
Ingredients
To complete
Tools
Steps
1-
Preheat oven to 356°F (175°C).
First, trim the carrots, peel them and cut them into pieces, then put them in the food processor, add the seed oil, the milk and mix well (3 – 4 minutes) until you obtain a very soft puree.
2-
Separate the egg whites from the yolks and put them in two separate bowls. First, whip the egg whites until stiff: they are ready when they do not move, if you try to turn the bowl upside down.
In another bowl, whisk the egg yolks with the sugar until you get a soft and frothy mixture, then add the carrot puree and mix well. Add the egg whites and mix gently from the bottom up with a spatula (or a wooden spoon).
Finally, add the sifted flour, the chopped amaretti, a pinch of salt and the yeast a little at a time and mix gently until they are well combined. Then, stir in the white chocolate chips too and mix. You should get a very soft batter.
3-
Pour the mixture into a 24cm cake pan, greased and floured, and bake for approximately 30 – 35 minutes.
Obviously, baking times vary from oven to oven. To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, it is done. If it is sticky and moist, the cake is not done yet.
Let the carrot cake cool completely until it reaches room temperature and garnish with icing sugar, white chocolate curls (obtained with a potato peeler) and raw carrot flowers.
Here it is. The Soft Carrot Cake is ready. Enjoy!
Buon appetito.
Storage
You can store the Soft Carrot Cake in an airtight container at room temperature up to 3 days.
Tips
– To make the carrot flowers to put on the cake, I finely chopped the carrot and cut out the flowers using ejection molds like these.
– If you want, you can top the cake with a cream cheese frosting.
If you like my recipes, follow me on my Facebook page here or on Pinterest here. This simple action helps the growth of this blog and makes me very happy 🙂
Varied doses for servings
This page contains affiliate links that provide this site with a small revenue share, with no price change to the buyer.