Here’s the recipe for my carrot cake: light and moist perfect with a good cup of tea!

You can simply decorate it with icing sugar or with some sugar paste carrots and a little bunny just as I did… I can’t help, I always “have” to decorate my cakes 😉

Carrot cake

Prep Time:20 minutes
Cook Time:40 minutes
Servings:10 people


  • For the cake
  • carrots: 350 grams
  • plain flour: 300 grams
  • caster sugar: 250 grams
  • ground almond: 70 grams
  • sunflower oil: 100 milliltres
  • medium eggs at room temperuture: 4
  • baking powder: 16 grams
  • organic orange (the grated zest): 1
  • amaretti biscuits: 5/6
  • Filling and decoration
  • double cream: 250 grams
  • mascarpone: 100 grams
  • caster sugar: 60 grams
  • amaretti biscuits: 5/6


  1. Peel and finely grate the carrots, put them in a colander over a bowl and press with the back of a spoon to get rid of the excess water.
  2. Beat the eggs, sugar and zest until pale and fluffy. Riduce the speed and add the dry ingredients (flour, ground almond and baking powder previously sifted together) a tablespoon at a time.
  3. Slowly pour over the oil, wait until combined then stop the food processor.Add the grated carrots and the crumbled amaretti folding them with a rubber spatula.
  4. Grease a 22 cm loose-bottomed round cake tin and line the base with baking paper, pour the batter and bake in the preheated oven at 170°C for about 40 minutes until golden and a skewer inserted into the centre comes out clean.
  5. Transfer to a cooling rack for 10 minutes then turn out and leave to cool completely.
  6. In the meanwhile whip 150 grams of double cream with 30 grams of sugar.Put the mascarpone in a bowl and mix it with a balloon whisk, then add the cream a tablespoon at a time and combine using a spatula. Add also thecrumbled amaretti.
  7. Spread the mascarpone cream between the cake halves then whip the remaining double cream with the other 30 grams of sugar and use it to decorate the top of the cake with a piping bag and a star nozzle.