This Simple Italian Carrot Cake is made with pureed carrots rather than shredded. A soft moist cake perfect for snack or dessert. A simple cream cheese frosting takes it over the top.
*If you use unsalted butter than add 1/4 teaspoon of salt.
Instructions
CARROT CAKE
Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake or 7 inch (18 cm) bundt pan.
In a medium bowl whisk together the flour, baking powder and salt, set aside.
In a blender or food processor add the chopped carrots and blend until finely grated, then add the cooled melted butter and blend until creamy, set aside.
In a large bowl or stand up mixing bowl add the sugar and eggs, beat (on medium speed) one minute, then add the zest, carrot mixture and combine. Add the flour a little at a time mixing until smooth, then add the milk and beat to combine.Pour into prepared cake pan and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar or frosting. Enjoy!
CREAM CHEESE FROSTING
In a medium bowl beat butter and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add the cream and beat approximately 3 minutes until fluffy. If you want a thinner frosting, then add more cream, thicker more icing sugar.
Notes
Remove the eggs and milk out of the fridge 45-60 minutes before using.To make it at home, place one cup of all purpose flour in a bowl, remove two tablespoons and substitute with two tablespoons of cornstarch. Sift or whisk together to combine well, this will equal 1 cup of all purpose.