Torta Di Carote – Carrot Cake

Torta Di Carote – Carrot Cake


1/2 lb. small carrots
Five eggs, separated
1 cup sugar
1 cup peeled almonds, ground
One lemon
1 tsp. cornstarch
1 oz. rum
butter flour

How to make the Torta Di Carote – Carrot Cake:

Wash and peel the carrots, then grate them onto a cloth. Cover with another cloth and let stand for about an hour to dry. Whip the egg whites and sugar to a stiff meringue. Fold in the carrots, almonds, lemon zest, cornstarch, and egg yolks one at a time. Add the rum, stirring gently. Butter and dust a cake pan and pour in the mixture—Bake at 350’F for about 40 mins. Let cool before serving.

Serves 4

Torta Di Carote – Carrot Cake is a regional recipe from Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at