Super Moist Italian CARROT CAKE – No Butter or Oil

This Italian Carrot Cake is incredibly soft, moist, and fragrant, with no added butter or oil.

Finely ground almonds give the cake a delicate, rich texture, while fresh carrots keep every slice naturally moist. Lemon zest adds a fresh citrus aroma that pairs beautifully with both the carrots and almonds.

It is a simple, rustic Italian cake that is perfect for breakfast, afternoon coffee, or dessert.

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super_moist_italian_carrot_cake

Prep Time: 15 minutes

Cook Time: 35–45 minutes

Cooling Time: 15 minutes

Total Time: About 1 hour 10 minutes

Servings: 10–12 slices

Ingredients

• 10.6 oz (300 g) carrots, peeled and cleaned
• 7 oz (200 g) granulated sugar
• 5.6 oz (160 g) almonds, with or without skins
• Finely grated zest of 1 lemon
• 4 large eggs
• ⅔ cup (80 g) all-purpose flour
• 1 pinch of salt
• 1 tablespoon (about 8 g) baking powder
• Powdered sugar, for dusting

The original version uses up to 10.6 oz (300 g) sugar, but 200 g gives the cake a more balanced sweetness.

Instructions

1. Grind the Almonds

Place the almonds in a food processor and pulse until very finely ground.

Do not process them for too long, or they may begin releasing their natural oils and turn into almond butter.

Transfer the ground almonds to a bowl and set aside.

2. Prepare the Lemon Sugar

Add the sugar and finely grated lemon zest to the food processor.

Process for several seconds, until the zest is evenly incorporated and the sugar becomes very fragrant.

3. Process the Carrots

Cut the carrots into chunks and place them in the food processor.

Process until they are very finely chopped, almost resembling a coarse carrot pulp.

Finely processing the carrots is important for achieving a soft and even cake texture.

4. Make the Batter

In a large mixing bowl, combine:

• ground almonds
• lemon sugar
• finely chopped carrots
• eggs
• flour
• salt

Mix until the ingredients are thoroughly combined and the batter is smooth and thick.

Add the baking powder last and mix just until incorporated.

5. Bake

Preheat the oven to 350°F (175°C).

Grease and lightly flour a 10-inch (26 cm) round cake pan.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 35–45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

Start checking the cake after about 35 minutes, as baking times may vary depending on the oven.

6. Cool and Finish

Let the cake cool in the pan for about 10–15 minutes.

Carefully remove it from the pan and transfer it to a serving plate or wire rack.

Allow it to cool completely.

Before serving, dust generously with powdered sugar.

Nonna’s Tips

Process the Carrots Very Finely

The finer the carrots are chopped, the softer and more delicate the cake will be.

Do Not Overprocess the Almonds

Pulse them only until finely ground. Overprocessing can turn them into almond butter.

Adjust the Sugar

For a sweeter cake, you can increase the sugar to 300 g. For a more balanced flavor, 200 g is enough.

No Butter or Oil Needed

This cake contains no added butter or oil. The eggs, carrots, and ground almonds naturally keep it soft and moist.

Wait Before Adding Powdered Sugar

Always let the cake cool completely before dusting it with powdered sugar, otherwise the sugar will melt into the surface.

Storage

Store the cake covered at room temperature for up to 2 days.

For longer storage, refrigerate it in an airtight container for up to 4–5 days.

Bring refrigerated slices to room temperature before serving.

The cake can also be frozen for up to 2 months, preferably without the powdered sugar.

Nutritional Facts

Approximate values per serving, based on 12 servings and 200 g of sugar.