Italian Carrot Cake
Not your usual carrot cake with nuts and cream cheese frosting. This simple cake is all about carrots...Moist, mildly sweet, with an orange flavour!
[adrotate group="4"] [adrotate group="2"]- 3 Carrots (Medium Size - 300g (Finely Grated)
- 130ml ( ½cup) Vegetable Oil
- 1 TBSP Orange (Juice)
- 2 TSP Orange (Zest)
- 3 Eggs (Large)
- 180g/7oz Sugar (Granulated)
- 250g/9oz Flour (Plain)
- 50g/2oz Almonds (Ground)
- ½ Tsp Cinnamon
- Pinch of Salt
- 1 TBSP Baking Powder
- Icing Sugar (To Finish)
Preheat oven 180C/350F.
Butter grease and flour a 23cm Bundt pan or 22 - 24cm springform pan.
In a large bowl, using a hand held mixer, beat the eggs with the sugar for about 3 minutes until they are light and fluffy.
Add the oil, shredded carrots, zest and juice and stir with a hand balloon whisk until well combined.
Now add the ground almonds, flour sifted with the cinnamon, salt and baking powder and fold in gently but thoroughly.
Pour mixture into prepared cake pan and bake in oven for about 35 - 40 minutes, or until a skewer stick inserted in the center comes out clean (check it after 30 minutes).
Let the cake cool for 15 minutes then invert on to a serving plate or remove from your springform pan and place on a cooling rack.
Once completely cooled dust with icing sugar.
Enjoy!