Carrot Cake

Carrot Cake

By nonna Ottilia from Agriturismo Anselmi in Terzolas, Trentino.

You might enjoy this recipe on our tours in Trentino & Sud Tyrolor try at home using just a few ingredients!



Ingredients for 6 people:

  • 4 eggs
  • 250 grams (1 and 1/4 cup) of sugar – I prefer to use only 175 grams (2/3 cup)
  • 250 grams (1/2 pound) of grated carrots
  • 1 lemon
  • 250 grams (2 cups) of ground almonds 
  • 8 grams (1 tsp) of baking powder
  • 10 ladyfinger cookies
  • a pinch of salt



  • Separate egg whites from yolks. Whip egg whites with a pinch of salt until it becomes frothy
  • Separately beat egg yolks with sugar until it gets smooth and fluffy
  • In another bowl mix grated carrots with lemon zest (simply grating the skin of the lemon avoiding the pith), then add ground almonds and baking powder
  • Add the carrots and almond concoction to the beaten eggs and sugar
  • Then fold very gently the egg whites into the mixture, trying to keep it fluffy and soft
  • Finally crush the ladyfingers (nonna Ottilia used a rag containing the cookies and rolled a glass bottle back and forth to crush them!) and add them to the mixture
  • Pour the batter in a ~10-inch pan and make a layer not higher than 1 inch
  • Bake for about ~30 minutes at 360 F.


Cool, slice, and buon appetito (in the picture 3 generations of cooks in the family with nonna Ottilia, daughter Annamaria, granddaughter Chiara and the other nonna Carla)



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