Italian Carrot Cake Orange (Print View)
Moist Italian cake with shredded carrots, almond flour, orange zest, and a delicate powdered sugar topping.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups almond flour
02 -
1 cup all-purpose flour, spooned and leveled
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon fine sea salt
→ Wet Ingredients
05 -
1 cup plus 2 tablespoons granulated sugar
06 -
4 large eggs, room temperature
07 -
1/3 cup neutral oil
08 -
Zest of 1 orange
09 -
Juice of 1 orange
10 -
1 teaspoon pure vanilla extract
→ Mix-Ins and Finishing
11 -
3 cups shredded carrots
12 -
Powdered sugar, for dusting
# Directions:
01 -
Preheat the oven to 350°F. Grease a 9- or 10-inch springform pan and line the base with parchment paper.
02 -
Wash, peel, and coarsely shred the carrots using a food processor fitted with a shredder attachment or a box grater.
03 -
In a large mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, and sea salt until evenly distributed. Set aside.
04 -
In a separate large bowl with an electric mixer, beat the granulated sugar and eggs on medium speed for 1 to 2 minutes until the mixture appears pale, thick, and drizzly.
05 -
With the mixer running, pour in the neutral oil in a slow, steady stream and continue mixing for 1 minute. Add orange zest, orange juice, and vanilla extract, mixing until fully integrated.
06 -
Add the flour mixture to the egg mixture and fold gently with a silicone spatula until just a few dry spots remain.
07 -
Fold in the shredded carrots, ensuring the mixture is evenly combined without overmixing.
08 -
Transfer the batter to the prepared springform pan and smooth the top. Bake at 350°F for 55 to 58 minutes, tenting with foil during the last 20 minutes to prevent excessive browning. The cake is done when a tester inserted in the center comes out clean.
09 -
Allow to cool in the pan for 10 minutes. Loosen the edges with a knife, release the springform sides, and transfer the cake to a wire rack. Cool completely (about 1.5 hours).
10 -
Once fully cooled, dust the surface with powdered sugar and serve.
# Notes:
01 -
For optimal texture, avoid overmixing once the carrots are added. This helps maintain a moist crumb.