A deliciously moist cake that makes a great partner to a cup of coffee in the morning or served as a dessert with a little creme fraiche. I love using oranges during the winter months and carrots make the perfect partner.
The cake serves at least 12. There is very little flour so it’s dense and squidgy. A little goes a long way so it’s a great thing to make if you have a crowd.
You’ll need the following:
200g ground almonds
135ml fruity olive oil
3 eggs plus one egg yolk
2tsp vanilla essence
The finely grated rind of 3 oranges and the juice from one of them
200g golden caster sugar
35g plain flour
2tsp baking powder
225g carrots finely grated
Line the base and sides of a 23cm cake tin with baking paper. I used a large square tin but any shape is fine.
In a large bowl (I used the Kitchenaid), beat the sugar, oil and eggs for a couple of minutes.
Add the vanilla, orange zest and juice and mix.
Add the grated carrots, stir to mix and then fold in the dry ingredients with a large spoon (ground almonds, flour and baking powder).
Pour into the tin and bake in the oven at 180C or 160C fan for 30 to 40 minutes.
It should be golden and spring back to the touch. Use a skewer to check. Pierce the middle and remove it. It should come out clean.
Leave to cool for a few minutes before removing from the tin and leave to cool completely on a wire rack.
Dust with icing sugar to serve.
Credit has to go to my brother who sent me this recipe over after he’d made it. He’d adapted it slightly and I too have adapted it slightly. His recipe uses orange essence but I can’t find this locally so used the finely grated rind of 3 oranges instead.
