Torta di Carota {Carrot Cake}

Rember how I’m always telling you about my talented friends ; ) Well you’re in for a treat because TODAY my sweet sweet friend Lora from Cake Duchess Fame is stopping by! Not only is she gorgeous, she whips up some tasty tantalizing sweet treats! She’s truly sweet through and through! I KNOW you’re going to want to pop over to her SITE and take a peek for yourself. But, I can’t be held responsible for the weight you’re going to gain, just sayin’! It will totally be worth it though ; )

SO…are you ready for a little Carrot Cake from the Cake Duchess herself? Not just any Carrot Cake, A Fall Carrot Cranberry Cake! How fabulous does that look?

Ciao! Hello dear readers of the fabulous bell’alimento. I am Lora, from CAKE DUCHESS. Paula and I have bonded over Nutella and our mutual love of Italy, its beautiful language (you may find us sometimes on TWITTER speaking in Italian to each other) and all of its incredible food. I was very impressed when I first came across Paula’s gorgeous blog, but some items in particular caught my eye. The first recipe that caught my eye was her homemade Limoncello. Her Fiori Dolci were mesmerizing. The Panna Cotta alla Nutella was the deal breaker. I decided I had to try every one of her tantalizing recipes! I admire her ability to make beautiful Italian recipes look so easy and flavorful. bell’alimento is simply delizioso (delicious) and is a taste of Italy here in the States.

There are good carrot cakes and there are bad carrot cakes. I find it so disappointing to see a delicious looking carrot cake in a bakery or restaurant, only to buy it, take a bite, and have it be dry and flavorless. This carrot cake recipe will not let you down. Carrot cake is a dessert that I have fond memories of from my childhood. My sweet mom shared her recipe with me a few years ago and I have since adjusted it to make it a little different. My mom’s recipe always had the two important ingredient requisites: carrots and a super rich frosting. Sometimes she added raisins and walnuts. I have had carrot cakes with just the raisins and pineapples. I have had them without any thing added but the carrots. It is all a matter of taste. My children devoured this cake. I almost didn’t have a chance to photograph it. It’s a nice way for your children to get vitamins from all the healthy carrots, cranberries, and the trail mix. The added bonus is the calcium from the cream cheese frosting.;)

How do you like your carrot cake?

Print This Recipe

Fall Carrot Cranberry Torte by Cake Duchess
What you’ll need:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
½ cup dried cranberries
1 cup ground trail mix (divided in two)
3 pieces of chopped crystallized ginger
½ cup light brown sugar
½ cup granulated sugar
3 large eggs, room temperature
3 cups of shredded carrots
8 oz can crushed pineapple
1 teaspoon vanilla

Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
¼ cup butter, softened (1/2 stick)
2 to 3 tablespoons milk
3 cups powdered sugar
Grated zest of 1 lemon

Carrot Cake Directions {What to do:}
1. Preheat the oven to 350 F. Butter and flour a 9-inch spring form pan. You could also use Pam baking spray if you prefer.

2. Put in a food processor the trail mix to grind it down nicely. I used a trail mix with dried fruits and nuts. Make sure it is not chunky. If you have a nut allergy, you can omit this part.

3. In a large sized bowl, mix the all-purpose flour, cake flour, baking powder, baking soda, cinnamon, ground ginger, and salt; set aside. Stir dry ingredients together with a whisk to combine well. Place the sugar in a large bowl. Beat in one egg at a time. Beat for about 30 seconds after each egg is added. Combine the oil and buttermilk. Beat into the sugar/egg mixture the flour mixture and buttermilk mixture in three portions, starting and ending with the flour mixture. Do not over mix. Fold in the shredded carrots, cranberries, pineapples (with its juices), and ½ cup of the trail mix until nicely combined.

4. Spread the batter into the prepared pan. Bake for 30 minutes at 350 F. After 30 minutes, lower the temperature to 325 F, and bake for another 25-35 minutes. Bake until a skewer inserted in the center of the cake comes out with only moist crumbs clinging. If it comes out wet, bake a little longer. Because of all the dense fillings, it could take longer to bake.

5. Cool for 15 minutes in the pan on a wire rack; invert the cake onto your serving plate and cool completely (about one hour). I put 3 sections of foil paper (each section was about 4 inches x 12 inches) on my serving plate before I inverted the cake on it. That is a little trick to catch any frosting drippings.

Frosting Directions:
1. In a medium bowl, beat together the cream cheese, milk, lemon zest and the butter until smooth. Gradually beat in the sugar, one cup at a time, on low speed until smooth and spreadable.

Let’s Decorate the Cake:
After the cake is completely cooled, frost your Carrot Cake. Evenly distribute the frosting. Sprinkle on the top the chopped crystallized ginger and a little bit of the ground trail mix. Pat some of the trail mix on the sides. I put about ¼ cup of trail mix on top and the rest around the sides of the cake. Gently pull your foil pieces out. Store your gorgeous cake in the refrigerator until ready to serve.

Buon appetito!


  1. 1

    Oh, that looks delicious! My favorite thing about carrot cake is always that cream cheese frosting…the more, the better! I look forward to gaining 10 pounds as I browse the rest of Cake Dutchess’ recipes!

  2. 2
    Cassandra /

    This looks amazing.

  3. 3

    mmm mmm. Can’t beat a delicious carrot cake!

  4. 4

    Paula is lucky to have a friend like you………this looks amazing!!

  5. 5

    Well, I already knew Lora already baked amazing stuff, this just re-confirmed it! And your mom was right about the frosting and this one looks ridiculously decadent:)

  6. 6

    There are few things better than cream cheese icing… one of the many reasons why I love carrot cake! A great guest post from a talented blogger!

  7. 7

    Hey Lora, First thanks for the introduction to this site, second what a gorgeous cake and as I said on twitter it’s nut free too, which you won’t believe how hard are those to come by as far as carrot cakes go. Thanks for being such a dun loving great friend. Totally marked this a favorite!! Shulie

  8. 8

    Oops just saw trail mix in the ingredients as I scanned it second time, no problem still gorgeous I will just leave trail mix out:) Shulie

  9. 9

    Una bellissima torta! Gorgeous & the recipe sounds delicious. Why, even the flowers look delicious. Lovely post, Lori & Paula. Cheers, Domenica

  10. 10

    LOVE it when you guys tweet Italian! So fun! And this cake is “gorgeoso”…(that’s Wenderly’s Italian for “gorgeous”!) 🙂 Lovely guest post Lora!

  11. 11

    Thank you! You all are so kind. I appreciate all your sweet words.
    Wenderly, I forgot to mention those are my “fall” flowers from my Florida

  12. 12

    By far the best carrot cake I have seen, ever. And I am sure the best tasting.

  13. 13

    Oh, wow…my favorite dessert is carrot cake and I thought I’d had the best…until now. Just reading the ingredients has me salivating! Definitely going on my “to bake” list. Good luck in this’ve got my vote!

  14. 14

    Hi Paula,
    I am so proud of you, and my daughter Lora, for your wonderful accomplishments. I was all emotional, reading both of your sweet and loving stories on each of your blogs. I’m thrilled that she chose a childhood favorite cake that I used to make for her, and to decorate it with the beautiful flowers from her back yard.

    She wanted to do something special to adorn your blog page, and this was a perfect example. I am so happy, that you SO inspire her with all the amazing things that you make, and photograph so well.

    She truly loves, and cherishes her friends, and I couldn’t be more honored to know that you two have become such good friends, and have so much in common.

    You are truly blessed, with a superb talent, and deserve to have made it through to #4 challenge, and all the way through!
    Tanto Baci! e, bouna fortuna!
    Ciao, bella!
    Mamma di Lora

  15. 15

    this looks fabulous! but for the record, there are no bad carrot cakes! It’s all good1

  16. 16

    That is beautiful and so colorful…you just know it’s good for you by looking at it 😛

  17. 17

    I’m sooooooo excited to see you here Lora – you and Paula are two of my favorite peeps evah! and i love it when you tweet in Italian!! I have a pretty good carrot cake recipe BUT am loving the addition of crystalized ginger – brilliant! My brother-in-law adores carrot cake and I’d like to give this recipe a go. Thanks for sharing! Ciao!

  18. 18


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  19. 19

    What an absolutely beautiful looking cake! Incredible. So you and Fujimama have never met but are both Ninja something or others and working on a project together? How did it happen that you both got to go together today? Do your readers know where you are?

  20. 20

    Oh my Lora is that a beautiful and SOOO delicious looking cake. I can honestly say it’s the most delicious carrot cake I’ve ever seen (I’m serious!). I absolutely love your blog and so enjoyed reading your guest post.
    I can’t get over how beautiful your cake is. 🙂

  21. 21

    This is one of the best sounding and looking cakes I have seen in a long while. Thanks for sharing it!

  22. 22

    Thank you for all the wonderful comments. It was a pleasure baking a sweet treat for my amazing friend Paula. 🙂

  23. 23

    I completley agree about good carrot cake and bad carrot cake. And most are good looking, bad carrot cake! hahah…the cranberries sound like an awesome addition, the trail mix sounds interesting. Will for sure be trying this. I love love love a good carrot cake and have not found THE recipe yet.


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