Soft Carrot Cake. Perfect to serve at breakfast or as a snack, this cake with its delicate flavor, without butter and without almonds, is truly soft and delicious: it practically pleases everyone, both adults and children.

The preparation is very simple: I blended the carrots with the oil and milk to obtain a soft puree, separated the yolks from the egg whites and whipped them, then added the crushed amaretti, flour, baking powder, and white chocolate flakes. Finally, I baked in a preheated oven and sprinkled with powdered sugar.

Delicious!!! The best part is that it stays soft even after two or three days. Try it, I’m sure you will love it too!!

Also try the Pumpkin Cake with White Chocolate: the procedure is similar, I simply replaced the carrots with pumpkin … a delight.

But now, let’s see together how to make the Soft Carrot Cake. Prepare the ingredients, and let’s begin.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.

Gabriella

Other breakfast recipes:

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

Ingredients

4.6 oz carrots (approximately 2 – peeled)
3.4 tbsp vegetable oil (I used peanut oil)
3.4 tbsp milk (at room temperature)
2 eggs (at room temperature – separate yolks from whites)
5 oz sugar
5 oz flour
2.1 oz amaretti (or chopped almonds or hazelnuts)
1 pinch salt
0.9 oz white chocolate (in flakes)
0.35 oz baking powder
powdered sugar
white chocolate (curls)
carrot (for decoration)

Tools

To make the Soft Carrot Cake you will need:

1 Food Processor
1 Mixer
1 Cake Pan
1 Peeler

Steps

HOW TO MAKE THE SOFT CARROT CAKE

Preheat the oven to 356°F, in “static” mode.
First, trim the ends of the carrots, peel them and cut into small pieces, then place them in the food processor, add the vegetable oil, the milk and blend well (3 – 4 minutes) until you obtain a very soft puree.
Separate the whites from the yolks and place them in two separate bowls. First, whip the egg whites: they will be ready when they do not move if you try to turn the bowl upside down.
In another bowl, beat the yolks with the sugar until you get a soft and fluffy mixture, then add the carrot puree and mix well. Then, add the whites and gently fold with a spatula (or wooden spoon) from bottom to top.
Finally, gradually add the sifted flour, the crushed amaretti, a pinch of salt and the baking powder and gently mix until well combined. Lastly, add the white chocolate flakes and mix. You should have a very soft batter.
Pour the mixture into a springform pan of 9.5 inches diameter, greased and floured, and bake for about 30 – 35 minutes.
Of course, baking times vary from oven to oven. To check the cooking, insert a toothpick in the center of the cake. If it comes out clean, it’s done. If it’s sticky and moist, the cake is not yet ready.
Let the carrot cake cool completely until it reaches room temperature and finish with powdered sugar, curls of white chocolate (using a peeler) and raw carrot flowers.
Here’s the Soft Carrot Cake ready. Enjoy your meal!!
Until the next recipe.