This Italian Carrot Cake is soft, slightly dense, and perfectly moist. A cousin to the American carrot cake, this cake glows like sunshine and is lightly scented with orange.
Preheat the oven to 350ºF/180ºC. Grease 9 inch/22.5 cm round cake pan with oil, butter or cooking spray. Line the base with parchment paper and lightly flour the sides.
Sieve or whisk together flour, baking powder, and salt. Set aside.
Peel and finely shred the carrots. This can be done in a food processor or blender or fine grater. Set aside
Beat the eggs and the sugar until foamy and thickened
Beat in the zest and juice of the orange and oil and mix quickly.
Add the carrots and stir to combine.
Fold in the almond flour gently followed by the flour mixture, mixing from the bottom up to the top.
Pour the batter into the prepared cake pan and bake 40-45 minutes until the cake is slightly coming away from the sides and a skewer inserted comes out clean.
Allow to cool for 10 minutes then turn out onto a wire rack to cool completely
Dust with powdered sugar to serve or top with mascarpone cream.
Notes
Tips for Success
One orange will usually have the required amount of orange juice for this recipe. If not, just top up the juice with water to reach the amount needed (ie one-third of a cup).
Use a light-flavored oil.
When mixing in the flour, use a gentle motion to ensure a tender cake.
All ovens vary. Your oven may be hotter or cooler. Therefore baking time will vary according to your oven.