Morning bakes feel easier with Italian Almond Carrot Cake with a soft, nutty, and lightly sweet crumb. Enjoy a homemade treat that brings comfort to slow mornings or relaxed afternoon breaks.
Oh cakes! I always enjoy a moist slice with my afternoon tea, and this Italian Almond Carrot Cake is one of my favourites.
It is very soft and filled with carrots. The small amount of flour keeps the texture light, and the almond meal helps it stay moist. Almonds also give the cake a distinctive flavour that takes me straight to Sicily.
You can also make this Italian Almond Carrot Cake gluten-free by replacing the all-purpose flour with the same amount of almond meal.
The cake is naturally dairy-free too, which makes it a handy option for many households.
Reasons You’ll Enjoy Almond Carrot Cake
- Keeps well on the counter for a couple of days without losing moisture.
- Pairs easily with yoghurt, cream, or a light glaze if you want something extra.
- Gives a soft, tender crumb as the carrots add moisture while keeping the cake light.
Key Ingredients for Almond Carrot Cake
Carrots
Bring moisture and softness to the crumb when grated finely. Fresh, firm carrots grate more evenly and give the best texture.
Almond Meal
Adds structure and a warm flavour while keeping the cake tender. Choose fine almond meal for a smoother crumb.
Eggs
Hold the mixture together and support the rise. Use room-temperature eggs so they blend smoothly with the almond meal.
Find the complete list with measurements in the recipe card below.
How to Make Italian Almond Carrot Cake
Step 1: In a big bowl, mix the grated carrots, almond meal, and caster sugar until well combined.
Step 2: Add the eggs one at a time, stirring after each addition.
Step 3: Add the vanilla extract and lemon essence, then stir to combine.
Step 4: Add the flour and baking powder and mix until the batter is smooth.
Step 5: Pour the mixture into a greased 20 cm – 8 inch springform tin and bake at 180°C – 355°F for 30–40 minutes or until fully cooked.
Step 6: Let the cake cool before unmoulding, then dust with icing sugar before serving.
Frequently Asked Questions
Yes. Replace the flour with the same amount of almond meal. The cake stays soft because the carrots keep the crumb moist, though the texture turns a little heavier due to the higher nut content.
Mix the batter only until the dry ingredients are incorporated, and keep the oven temperature steady with a thermometer. These steps help prevent sinking in the centre.
A small reduction works, as long as the structure remains balanced. Sugar holds moisture in this recipe, so removing more than 20% can lead to a drier crumb and less even baking.
Yes. Spoon the same batter into a muffin tin and shorten the baking time. Check readiness with a toothpick in the centre, which should come out clean once the muffins are set.
Peeled carrots give a smoother finish and blend more evenly into the batter. Unpeeled carrots are fine when fresh and scrubbed well, though the texture becomes slightly firmer.
Extra Help from the Kitchen
Dry Carrots Briefly – If the carrots release liquid after grating, press them lightly with a clean cloth or paper towel so the batter stays balanced and does not bake into a dense layer.
Line the Tin Base – A round of baking paper under the batter keeps the base from sticking and makes unmoulding easier, especially with almond-rich cakes.
Check Oven Accuracy – Almond cakes colour fast, so an oven thermometer helps keep the heat stable and prevents the top from darkening too quickly.
Rest the Batter – Almond meal absorbs liquid slowly, and letting the mixture sit for 5 minutes helps it settle so the crumb stays even once baked.
Variations and Twists
Gluten-Free Carrot Cake – Replace the all-purpose flour with the same amount of almond meal for a fully gluten-free version with a slightly richer crumb.
Carrot Cake with Cinnamon and Nuts – Add a pinch of cinnamon and a handful of chopped nuts or raisins to the batter for extra texture.
Almond Flour Carrot Cake Muffins – Use the same batter and spoon it into a muffin tin, reducing the baking time. Check with a toothpick; it should come out clean from the centre.
Cream Cheese Frosted Carrot Cake – Spread a thin layer of cream cheese frosting over the cooled cake instead of dusting it with icing sugar.
Storage and Shelf Life
Store the cake in an airtight container at room temperature for 2–3 days. For longer storage, freeze individual slices for up to 1 month, placing baking paper between each piece to prevent sticking.
Thaw the slices at room temperature until soft. Reheat briefly in the microwave only if you prefer the cake warm.
Traditional Sicilian Treats Made with Almonds
Italian Almond Carrot Cake Recipe
Morning bakes feel easier with Italian Almond Carrot Cake with a soft, nutty, and lightly sweet crumb. Enjoy a homemade treat that brings comfort to slow mornings or relaxed afternoon breaks.
Ingredients
- 300 g – 10 oz carrots – grated
- 180 g – 2 cups almond meal
- 180 g – ¾ cup + 1 tbsp caster/superfine sugar
- 3 eggs
- 50 g – 6½ tbsp all-purpose flour
- 8 g – 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon essence or grated zest
- Icing sugar – to dust
Instructions
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In a big bowl, mix the grated carrots, almond meal, and caster sugar until well combined.
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Add the eggs one at a time, stirring after each addition.
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Add the vanilla extract and lemon essence, then stir to combine.
-
Add the flour and baking powder and mix until the batter is smooth.
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Pour the mixture into a greased 20 cm – 8 inch springform tin and bake at 180°C – 355°F for 30–40 minutes or until fully cooked.
-
Let the cake cool before unmoulding, then dust with icing sugar before serving.
Recipe Notes
For a gluten-free version, use almond meal instead of all-purpose flour in the same quantity.
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When I tried a commercially-prepared orange Italian carrot cake, I knew I had to find a way to make it at home. This recipe is perfect. SO delicious, so much better than traditional carrot cake. Sometimes I will finish it by glazing with warmed/liquefied orange marmalade instead of powdered sugar.
Awww I am so HAPPY you like it! It’s one of my favourite cakes! I love the idea of the warm orange marmalade glaze. I will have to try it! <3
Hello Manu, many thanks for this recipe.
Easy to follow instructions, mine baked in 35minutes.
Result golden brown delicious cake served with a small dollop of creme fresh.
Much appreciated
Hi Manu, Thank you so much for this simple yet super delicious recipe. I made it for the family and they absolutely loved it. This is now my go to recipe for family occasions
Yay!! I am so happy you liked it! I love it too!! 🙂
Ciao Manu
Greetings from Australia. I am making the cake from your recipe. But instead of lemon skin I am using navel orange skin. I am cooking for my mama who suffers from ins and diverticulitis and instead of using flour just added tapioca flour instead to soften it up. It’s in the oven so in the 25 minutes I’ll know.
Thanks for the recipe.
Regards
Micharl
Hi Michael! I hope it turned out well! Do let me know, as I am very curious about the tapioca flour! 🙂
This cake was amazing! It was easy to make (except for grating the carrots! Next time I’ll use a food processor). The cake itself was moist and tasty without being over sweet. This will definitely become one of my favourites
Hello Manu, I love this recipe of yours. You just gave me an idea how to entice kids in eating vegetables specially carrots. I think this would be more delicious to kids when used with a Rabbit mold and I can’t wait to try it. Thank you so much for sharing this healthy recipe.