Easter is upon us a bit earlier than usual and if you’re like me and always looking for a fresh new take on the usual suspects around the holidays– then this carrot cake is for you.

I LOVE carrot cake- there is not a cake of the carrot I will not try.  And that’s why this recipe was so intriguing to me. Far from the typical spice cake with raisins or walnuts that America has come to know and love; this carrot cake was simplified, no bells and whistle, just all about the carrots.

What I liked most about the flavor of this cake is that it was sweet but not overly sweet. You could easily get away with serving this after dinner or for an early brunch with coffee. The almond flour leaves it mildly dense and super moist.

Simple cake requires simple frosting. I don’t claim to be any kind of professional and I am far from an expert baker, so I don’t like to get overzealous with my decorating. I like to leave the frosting on the side for people to scoop and serve as they wish.

I hope everyone has a great holiday weekend! I’m looking forward to spring finally peaking out around here. Looking forward to posting some new spring recipes in the next few weeks along with our first garden update of the season!

Shop tabletop inspire by this post here:

Italian Carrot Cake

For the cake:

• Unsalted butter, for coating the pan
• 2/3 cup all-purpose flour
• 2 1/2 tsp baking powder
• 2 cups blanched almond flour
• 1 1/4 cups granulated sugar
• 5 large egg yolks
• 3 cups shredded carrots (from about 4 medium carrots, 11 ounces after shredding)
• 1 tsp vanilla extract
• 5 large egg whites
• 1/4 tsp salt

For the frosting:

• 1 cup mascarpone cheese
• 2 Tbsp powdered sugar
• 1 tsp vanilla extract
• orange zest (optional but highly recommended)

Place your rack in the middle of your oven and preheat to 350 degrees. Butter a 9″ springform pan and set aside.

Whisk together your flour and baking powder in a large bowl. Add almond flour and whisk again.

Place the sugar and egg yolks in a large bowl. Beat with an electric hand mixer on high speed until the mixture is thickened and pale yellow (like butter), about 2 minutes. I used a hand mixer instead of my stand mixer in a few instances because I’ve found my stand mixer doesn’t sit deep enough in my bowl to mix everything as well as I’d like.

Gradually stir in the almond flour mixture, followed by the shredded carrots and vanilla. The batter will be very thick at this point; set aside.

In another medium bowl, whip the egg whites and salt with the hand mixer. (clean beaters prior to this). Whisk on high until peaks are stiff. Mix a quarter of the egg whites into the batter, which will loosen it up a bit. Then delicately fold in the rest of the egg whites. Pour batter into an even layer in your springform pan. Cook for about 50 minutes, until cake is golden brown.

Cool cake on a wire rack for about 30 minutes. Then remove from pan and cool completely.

I was advised to wrap it in saran wrap and let it sit overnight (12 hours) if possible to let the flavors settle, I don’t know if it helps, I have done it both instances in testing this recipe and it’s delicious, but I’m sure if you do not have the time to wait 12 hours it will be just as flavorful and wonderful!

For the frosting:

One hour before serving, stir the mascarpone, powdered sugar, and vanilla extract together in a small bowl until combined. Let stand at room temperature for about 1 hour.

Just before serving, sift powdered sugar over the cake. Slice and serve with a dollop of the mascarpone cream, topped with finely grated orange zest if desired (do it!).