Carrot Torte

  • Active Time 20m
  • Total Time 1h 40m
  • Rating ****

Serves 10

This recipe is from Patricia Quintana's book, Puebla, Cocina de Los Angeles. With her usual innovative flair, Patricia makes madeleines with this mixture and serves them as a garnish to the main course. This recipe makes about 55 madeleines.


  • 3 cups water
  • 1 teaspoon salt, or to taste
  • 1 teaspoon sugar, or to taste
  • 2 pounds carrots, peeled
  • 1/2 cup milk
  • 1 cup butter
  • 1 3/4 cups sugar
  • 8 eggs, separated
  • 2 cups rice flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon plus pinch salt


Preheat the oven to 350 degress F. Grease and flour a 8-9 1/2-inch ring baking mold.

Put the water, salt, and sugar in a saucepan. Add the carrots and cook for 25 minutes over medium heat. Let cool a little. Drain, reserving the liquid, then puree in a blender with milk and a little of the cooking liquid added if necessary to make a smoother puree.

Cream the butter with an electric mixer for 8 minutes, or until fluffy. Continue to beat while gradually adding the sugar, to make a smooth paste.

Add the egg yolks one at a time, beating continuously until all of the ingredients are thoroughly blended.

Sift the flour 3 times with the baking powder and 1/4 teaspoon of salt. Alternately beat the carrot puree and flour into the butter-yolk mixture.

In a separate bowl, beat the egg whites and a pinch of salt with an electric mixer or wire whisk until stiff but not dry. Fold them into the batter. Pour the batter into the mold and bake for 45 minutes, or until a cake tester inserted into the center comes out clean.

Let the cake cool slightly. Turn the mold over and tap the bottom to release the cake on a plate. Let cool, then slice an serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 942

nutrition information per serving

487 calories; 23g total fat; 200mg cholesterol; 366mg sodium; 65g carbohydrates; 3g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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