We present to you the Carrot and Pumpkin Cake, a dessert that will amaze you with its simplicity and almost unmatched moist texture.

A Deliciously Soft Cake and Butter-Free.

Easy to make, very fragrant, and truly delicious! It’s perfect to enjoy at various times of the day, whether for breakfast, snack, or a small treat during the day.

The Delica is the best choice. It has firm, compact, and not very fibrous flesh, which is perfect for blending with carrots and ricotta. It is naturally sweet and relatively dry compared to other varieties, ensuring that the puree does not flood the batter with excess water, maintaining the desired softness.

The Butternut (or Violina) is also an excellent candidate. Its flesh is of a beautiful deep orange (which will enhance the final color of the cake) and is as sweet as the Delica.

The Carrot and Pumpkin Cake can be baked in a traditional oven, a fan oven, or an air fryer: all three methods are described in the recipe.

Let’s see together how to prepare this sweet pumpkin cake and many other equally delicious variations.

Difficulty: Very Easy
Cost: Economic
Preparation time: 20 Minutes
Portions: 8 People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

325.17 Kcal

calories per serving

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Energy 325.17 (Kcal)
Carbohydrates 46.57 (g) of which sugars 2.77 (g)
Proteins 9.94 (g)
Fat 19.90 (g) of which saturated 3.76 (g)of which unsaturated 10.05 (g)
Fibers 2.47 (g)
Sodium 177.27 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Carrot and Pumpkin Cake

2 cups all-purpose flour
0.4 cups cornstarch
4 eggs (room temperature)
1 cup almond flour
1 cup erythritol (or granulated sugar)
1 packet baking powder
0.8 cups ricotta (room temperature)
4.4 oz pumpkin (flesh)
0.4 cups vegetable oil
4.4 oz carrots
0.3 cups milk
1 pinch salt
orange (zest)
lemon (zest)
1.4 tbsp orange liqueur
to taste ground cinnamon

Tools

Mixing Bowl
Air Fryers
Blenders
Electric Whisks

Steps

Carrot and Pumpkin Cake

Peel the carrots and pumpkin, cut them into pieces, and blend them in the mixer.
Add the vegetable oil and continue to blend until you obtain a cream.
Set aside.
In a large bowl, beat the eggs with erythritol (or sugar) for a few minutes using the mixer.
Add the pumpkin and carrot puree and mix everything well, gently lowering the whisk speed.
Gradually add the milk and orange liqueur.
Add the flour and cornstarch along with the sifted baking powder gradually and mix gently with a spatula.
If you like, add a sprinkle of cinnamon.
Add the orange and organic lemon zest.
(You can replace the liqueur with a little orange juice).

Finally, add the almond flour gradually, mixing it gently with a spatula.
Pour the batter into a 9.5-inch greased pan and bake.
Bake: Preheat the static oven to 338°F and bake for about 40/45 minutes. Do the toothpick test to check doneness: if it comes out clean, the base is ready.
If using a fan oven, set the temperature to 338°F (instead of 356°F). Baking Time: It will be similar but may slightly reduce to around 35-40 minutes.
Air fryer cooking is a fantastic alternative for more even and faster cooking.
Considering the moist texture and size of your Ricotta, Pumpkin, and Carrot Cake (9.5-inch pan), you must pay attention to two aspects:

The mold: It’s essential to use a mold that fits the basket size of your air fryer (usually 7 to 8 inches in diameter for standard home fryers) and is suitable for oven/toaster use (silicone or aluminum).
Temperature 320°F Keep the temperature low for internal cooking. Initial Time 40-45 minutes. If the outside browns too quickly, lower to 302°F.
Fill the mold up to two-thirds to ensure even rising.
Once the cake is ready, take it out, let it cool, and remove it from the mold.
A sprinkle of powdered sugar.
Enjoy your meal

Tips

Make sure the eggs, ricotta, and milk are at room temperature. This is a little trick that helps the ingredients bind better together, achieving a creamier and more emulsified batter.

Do Not Open the Oven: Especially during the first 30 minutes of baking, avoid opening the door. The temperature drop can cause the cake to deflate. Do the toothpick test only towards the end of the indicated time.

Since it’s a very moist cake (thanks to the ricotta and vegetables), it keeps very well! Keep it at room temperature under a glass dome for 3-4 days or in the fridge if it’s very hot. Its moisture will remain intact, if not even better, the day after preparation.

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