Spanish Carrot, Orange and Almond Cake by @aliterdulcia

1h

10 servings

🥚

3 count

Eggs

🍬

180 g

Sugar

🌻

85 ml

Sunflower oil

🧃

95 ml

Orange juice

🍊

1 count

Orange zest

🥕

250 g

Carrot

🌾

220 g

Flour

🌰

120 g

Ground almond

🧂

0.5 g

Salt

🫙

4 g

Baking powder

🍬

Icing sugar

🧀

Mascarpone

  1. Preheat

    Preheat the oven to 180°C / 350°F and grease or line the 23 cm round cake pan.

  2. Grate
    • Carrot
    • Orange

    Grate or finely chop 250 g carrot and finely grate the zest from the orange.

  3. Squeeze
    • Orange

    Squeeze the orange and measure 100 g of orange juice.

  4. Whisk
    • Egg
    • Granulated sugar

    Whisk 3 eggs with 180 g granulated sugar until the mixture becomes pale and slightly thickened.

  5. Whisk
    • Sunflower oil
    • Orange
    • Eggs

    Whisk 80 g sunflower oil into the egg mixture, then add the 100 g orange juice and orange zest.

  6. Fold
    • Carrot
    • Eggs
    • Sunflower oil

    Fold the grated carrot into the wet mixture until evenly distributed.

  7. Combine
    • Wheat flour
    • Raw ground almond
    • Salt

    Combine 220 g wheat flour, 120 g raw ground almond, 0.5 g salt, and 4 g baking powder in a separate bowl.

  8. Fold
    • Wheat flour
    • Raw ground almond
    • Salt

    Fold the dry mixture into the carrot mixture just until no dry flour remains.

  9. Pour

    Pour the batter into the prepared cake pan and level the surface.

  10. Bake

    Bake at 180°C / 350°F for 40 to 45 minutes, until a skewer inserted in the center comes out clean.

  11. Cool
    • Icing sugar

    Cool the cake on a cooling rack and dust with 10 g icing sugar before serving.

Spanish Carrot, Orange and Almond Cake by @aliterdulcia

1h

10 servings

🥚

3 count

Eggs

🍬

180 g

Sugar

🌻

85 ml

Sunflower oil

🧃

95 ml

Orange juice

🍊

1 count

Orange zest

🥕

250 g

Carrot

🌾

220 g

Flour

🌰

120 g

Ground almond

🧂

0.5 g

Salt

🫙

4 g

Baking powder

🍬

Icing sugar

🧀

Mascarpone

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 350°F and grease or line the 23 cm round cake pan.

    🍰23 cm round cake pan

  2. Step 2/11

    Grate or finely chop 250 g carrot and finely grate the zest from the orange.

    🥕Carrot
    🍊Orange
    🧀Fine grater
    ⚖️Kitchen scale

  3. Step 3/11

    Squeeze the orange and measure 100 g of orange juice.

    🍊Orange
    ⚖️Kitchen scale
    🥣Mixing bowl

  4. Step 4/11

    Whisk 3 eggs with 180 g granulated sugar until the mixture becomes pale and slightly thickened.

    🥚Egg
    🍬Granulated sugar
    🥣Mixing bowl
    🥄Whisk
    ⚖️Kitchen scale

  5. Step 5/11

    Whisk 80 g sunflower oil into the egg mixture, then add the 100 g orange juice and orange zest.

    🌻Sunflower oil
    🍊Orange
    🥣Mixing bowl
    🥄Whisk
    ⚖️Kitchen scale

  6. Step 6/11

    Fold the grated carrot into the wet mixture until evenly distributed.

    🥕Carrot
    🥣Mixing bowl
    🥄Spatula

  7. Step 7/11

    Combine 220 g wheat flour, 120 g raw ground almond, 0.5 g salt, and 4 g baking powder in a separate bowl.

    🌾Wheat flour
    🌰Raw ground almond
    🧂Salt
    🫙Baking powder
    🥣Mixing bowl
    ⚖️Kitchen scale
    🥄Whisk

  8. Step 8/11

    Fold the dry mixture into the carrot mixture just until no dry flour remains.

    🌾Wheat flour
    🌰Raw ground almond
    🧂Salt
    🫙Baking powder
    🥣Mixing bowl
    🥄Spatula

  9. Step 9/11

    Pour the batter into the prepared cake pan and level the surface.

    🍰23 cm round cake pan
    🥄Spatula

  10. Step 10/11

    Bake at 180°C / 350°F for 40 to 45 minutes, until a skewer inserted in the center comes out clean.

    🍰23 cm round cake pan

  11. Step 11/11

    Cool the cake on a cooling rack and dust with 10 g icing sugar before serving.

    🍬Icing sugar
    ✨Cooling rack

Composition

Ingredients

Types

Eggs, Oils, Vegetables, Seasonings, Leavening agents

Ingredients

Eggs, Sugar, Sunflower oil, Orange juice, Orange zest, Carrot, Flour, Ground almond, Salt, Baking powder, Icing sugar, Mascarpone

Notes

Sunflower oil (or mild olive oil), Orange zest (zest of one orange), Carrot (grated or chopped), Ground almond (raw ground almond), Icing sugar (to decorate, no amount given), Mascarpone (optional cream topping, no amount given)

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

385 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 45g, Fat: 20g, Fiber: 4g, Sugars: 28g, Sodium: 110mg

Nutritional Information

Minerals

Calcium: 85mg, Iron: 1.5mg, Potassium: 220mg, Magnesium: 48mg

Vitamins

Vitamin A: 510µg RAE, Vitamin C: 8mg, Vitamin E: 2mg, Folate: 35µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

23 cm round cake pan, Mixing bowl, Whisk, Fine grater, Kitchen scale, Spatula, Cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday, Afternoon tea, Breakfast

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Fluffy, Moist, Tender, Soft

Flavors

Sweet, Citrusy, Nutty, Carrot

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container in a cool, dry place.,Do not add mascarpone cream before room-temperature storage.), fridge : 5 days (Store in an airtight container.,Refrigerate immediately if decorated with mascarpone cream.), freezer : 3 months (Cool completely before freezing.,Wrap individual slices or the whole cake tightly.)