Some cakes become part of a family’s routine without ever trying to be special. They’re the ones that appear on the table often, because they’re easy, reliable, and everyone loves them. This Italian carrot cake is one of those cakes in Fabio’s family. His mum made it regularly when he and his siblings were children, and she still bakes it now for her grandchildren – a soft, light, everyday cake that never lasts long. And puts a smile on everyone’s face.
Italian carrot cake is its own thing. It isn’t the spiced, layered version many people know. It’s lighter, simpler, almost sunny in flavour: grated carrots, orange zest, a touch of almond, a soft crumb that stays moist for days, and sometimes the gentle crunch of roasted chopped almonds like in our version. It’s the kind of cake that feels and looks ‘honest’. No frosting, no fuss, just a dusting of icing sugar on top, Italian style.
Fabio’s mum used to bake it for school snacks or merende, those in‑between moments when children are hungry but dinner is still far away. For her, as for Agnes’s mum, cooking has always been a way of caring, and this cake was a small, everyday way of tucking something good into her children’s day. Today, in our home, we cook with the same spirit and intention, and this recipe is our way of honouring what we learnt from our mums.
Our version stays close to Fabio’s mum’s recipe, but with a few small adjustments that make it even softer. And alongside it, something from Agnes’ own childhood: honey‑thyme whipped cream, inspired by the herbs that grew in her parents’ garden and the simple cakes that were often served with a bowl of cream on the table – a small extra touch that made ordinary moments feel a little special.
Together, the cake and the cream become a small meeting point between our two families. A cake from one childhood, a flavour and ritual from another. A recipe that has travelled through time and kitchens and now sits on our table, carrying both stories at once. It’s a reminder that food doesn’t need to be elaborate to feel meaningful.
A bowl of grated carrots, a handful of almonds, a sprig of thyme and some cream – sometimes that’s all it takes to bring people together.
Italian carrot cake
Makes one 23cm / 9” cake
For the cake
- 200 g caster sugar
- 3 large eggs
- Zest and juice of 1 orange (about 75 ml)
- 2 tsp almond extract
- 225 g carrots, coarsely grated
- 150 ml sunflower oil
- 225 g plain flour
- 25 g corn starch
- 1.5 tbsp baking powder (16 g)
- 75 g whole almonds
- Generous pinch of salt
- Icing sugar, for dusting
For the honey–thyme whipped cream
- 40 g honey
- 10 g butter
- 4 tbsp fresh thyme leaves
- 300 ml double or whipping cream
Special equipment
- Edible flowers and/or thyme sprigs, to decorate (optional)
Directions
Cake
1. Prepare the almonds
Heat the oven to 180°C. Spread the almonds on a tray and roast for 10 minutes, until fragrant. Let them cool, then chop them roughly. Set aside.
Note: you’ll bake the cake at the same temperature once the tin is prepared and the batter is ready.
2. Prepare the carrot filling
In a medium bowl, combine the grated carrots, orange zest and juice, and almond extract. Mix well and set aside to let the flavours settle.
3. Beat the eggs and sugar
Whisk the eggs and caster sugar for 5 minutes using an electric hand whisk, or in a stand mixer fitted with the whisk attachment, until pale, thick, and fluffy.
4. Combine
Add the carrot mixture to the beaten eggs and sugar. Mix on the lowest speed, just until incorporated. Pour in the sunflower oil and mix briefly again.
5. Add the dry ingredients
In a separate bowl, sift together the flour, corn starch, baking powder, and salt. Add the dry ingredients to the batter in three additions, mixing gently each time just until incorporated. Stop as soon as the flour disappears, as overmixing will make the cake drier.
6. Fold in the almonds
Add the chopped roasted almonds and fold them in with a wooden spoon.
7. Bake
Line or grease a 23 cm cake tin. Pour in the batter and smooth the top. Bake at 180°C (160°C fan) for 45 minutes, or until the centre springs back when touched. Let the cake cool completely in the tin.
Honey-thymed whipped cream
1. Infuse the honey
In a small pan, warm the honey, butter, and thyme leaves just until the butter melts. It doesn’t need to simmer. Remove from the heat and let it infuse for 30 minutes.
2. Strain
Pour the mixture through a cheesecloth. If you only have a sieve, use that – some tiny thyme leaf pieces may slip through, but they add charm.
3. Whip the cream
Take the cream out of the fridge and pour it into a large bowl. Add the infused honey, then whip to your preferred consistency.
To serve
Dust the cooled cake with icing sugar and, if you like, decorate with edible flowers or a few thyme leaves. Serve with generous spoonfuls of the honey–thyme cream. If you love cream, we suggest making a little extra – that extra dollop has a way of making each slice feel even more special.
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