Carrot cake

Published on 25 March 2019

Favourites stay in this browser only. Sign in to save them to your account.

Method

The preparation remains in its original order; guided mode is not available for this structure.

I peel carrots and blend in a processor, then add oil.

I add orange juice.

I blend a few minutes into a cream.

I electrically whisk eggs, icing sugar, vanilla and grated orange zest in a bowl.

When pale and fluffy, I add ground almonds.

I whisk in carrot purée.

I sift flours, baking powder and salt.

I fold into eggs with a spatula without lumps.

I line a 22 cm tin with parchment and add semi-liquid batter.

I bake at 180°C for about 50 minutes, depending on oven, until a skewer comes out dry. Cover with foil if too dark.

I dust with icing sugar. Alternatively, make semi-liquid icing with icing sugar, lemon juice and a little water and drizzle over.