Carrot Orange Torta Caprese

This Carrot Orange Torta Caprese is a delightful twist on a classic Italian dessert. With a harmonious blend of fresh carrots and zesty oranges, this gluten-free dessert is so moist and perfect for your Easter table!

Carrot orange torta caprese on a serving plate with powdered sugar on top.

Why We Love This Carrot Orange Torta Caprese Recipe

This carrot orange almond cake is a take on the traditional chocolate-based torta caprese that is perfect for springtime, and replaces a classic carrot cake recipe. The combination of sweet carrots and bright citrus creates a cake that’s both sophisticated and comforting. It’s perfect for special occasions like Easter lunch, spring brunches, or any gathering where you want a little something sweet!

The naturally gluten-free almond flour base provides a rich, moist texture while keeping the cake light and tender. What I personally love about this cake is that it is elegant enough for formal occasions but can also be enjoyed simply as a weekend treat with coffee!

Ingredients You Need

  • Eggs: Use room temperature eggs for better volume when beating. The separate beating of whites and yolks creates the cake’s fluffy texture!
  • Sugar: To sweeten things up a bit!
  • Butter: Melted butter adds a rich flavor and moistness to the cake.
  • Vanilla: For a deeper flavor.
  • Orange Zest & Juice: Use both orange zest and orange juice to infuse the torta caprese with citrus flavor.
  • Carrots: For the smoothest texture, I like to blend them before adding them to the cake!
  • Almond Flour: Finely ground almond flour makes this cake light in flavor and texture, while keeping it gluten free!
  • Salt: To balance the flavors.
  • Powdered Sugar: If desired, sprinkle some powdered sugar on top before serving.

How to Make Carrot Orange Cake

  1. Preheat & Blend Carrots: Preheat oven to 350F. In a food processor or blender, blend together the carrots with the orange juice.
Carrots and orange juice in a food processor before being blended.
  1. Separate Eggs: Separate the egg whites from the yolks.
  2. Whip Egg Whites: Add the egg whites with a pinch of salt in a medium bowl. Using a handheld mixer, beat the egg whites until stiff peaks form.
  3. Whip Egg Yolks: Add the yolks, sugar, vanilla and orange zest into another medium bowl. Using a handheld mixer, whisk the yolks until pale and fluffy.
  1. Make Batter: Add slowly the melted butter and continue to whisk. Add the almond flour and carrot mixture and combine until well incorporated.
  1. Fold in Egg Whites: Fold the egg whites into the carrots mixture in two batches.
  2. Pour Batter into Cake Pan: Pour the mixture into a lined 9” spring form pan with parchment paper.
  1. Bake: Bake for 35-40 minutes. Cool completely for a couple of hours before removing the spring form.
  2. Serve & Enjoy: Sprinkle powdered sugar over the cake. Serve with whipped cream or an orange curd. Enjoy!
Carrot orange torta caprese on a serving plate with shapes of carrots on the top from powdered sugar.

Tips for Success

  • When incorporating the egg whites, use a gentle folding motion to maintain as much air as possible in the batter. I like to use a rubber spatula to fold the mixture just until everything is combined!
  • Line both the bottom and sides of your springform pan with parchment paper for easy removal and a much easier cleanup.
  • Don’t rush the cooling process! Resist the urge to take the pan out of the pan before it is fully set and cooled, since it it such a delicate cake. It will be much easier to handle and slice once cooled!
Slice of orange carrot torta on a ruffled plate with the full cake behind it.

Serving Suggestions

This Italian carrot orange torta caprese can be served on its own, to enjoy its delicate citrus and almond flavor! If you’d like, you can always serve it with a dollop of whipped cream and a drizzle of orange curd or creme anglaise for a sweeter and more elegant dessert. 

The carrot orange cake also pairs nicely with an afternoon espresso or cup of tea, especially for an afternoon pick me up or Easter brunch get together!

Slice of carrot orange torta caprese on a ruffled white plate with a fork.

Frequently Asked Questions

What is a torta caprese?

Torta Caprese is a traditional Italian chocolate almond cake that originated on the island of Capri. It’s naturally gluten-free, made with almond flour, and known for its rich, fudgy texture. This carrot-orange version takes the classic almond flour base but replaces the traditional chocolate with fresh carrots and citrus.

Do I need to use a springform pan?

While you could use a regular 9-inch cake pan, I recommend using a springform pan, since a springform makes removing the cake much easier and helps maintain its shape.

How should I store leftovers?

To store any leftover orange carrot torta caprese, wrap well or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6-7 days. For longer storage, wrap well in plastic wrap and a layer of foil on top, then store in the freezer for up to 3 months. Thaw in the fridge before bringing to room temperature and serving.

Side view of a slice of carrot orange cake with a bite missing and a fork next to it.

More Dessert Recipes to Try

Carrot orange torta caprese on a serving plate with powdered sugar on top.

Carrot Orange Torta Caprese

This Carrot Orange Torta Caprese is a delightful twist on a classic Italian dessert. With a harmonious blend of fresh carrots and zesty oranges, this gluten-free dessert is so moist and perfect for your Easter table!
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American, Italian
Servings 8

Ingredients
  

  • 5 eggs
  • 1 cup sugar
  • 1 stick (1/2 cup) butter melted
  • 1 tsp vanilla extract
  • zest from 1 orange
  • 1 cup carrots chopped
  • 1/2 cup orange juice
  • 1 1/2 cups almond flour
  • pinch of salt
  • powdered sugar for decoration

Instructions
 

  • Preheat oven to 350F. In a food processor or blender, blend together the carrots with the orange juice.
  • Separate the egg whites from the yolks.
  • Add the egg whites with a pinch of salt in a medium bowl. Using a handheld mixer, beat the egg whites until stiff peaks form.
  • Add the yolks, sugar, vanilla and orange zest into another medium bowl. Using a handheld mixer, whisk the yolks until pale and fluffy.
  • Add slowly the melted butter and continue to whisk. Add the almond flour and carrot mixture and combine until well incorporated.
  • Fold the egg whites into the carrots mixture in two batches.
  • Pour the mixture into a lined 9” spring form pan with parchment paper.
  • Bake for 35-40 minutes. Cool completely for a couple of hours before removing the spring form.
  • Sprinkle powdered sugar over the cake. Serve with whipped cream or an orange curd. Enjoy!

Video

Notes

To store any leftover orange carrot torta caprese, wrap well or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6-7 days. For longer storage, wrap well in plastic wrap and a layer of foil on top, then store in the freezer for up to 3 months. Thaw in the fridge before bringing to room temperature and serving.
Keyword carrot orange torta caprese
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