Moist Orange Carrot Cake

Ingredients

• 200 g Granulated sugar (Provides sweetness and helps with browning)
• 3 Large eggs (Room temperature)
• 1 pinch Pinch of salt
• 1 bean Vanilla bean seeds (Seeds scraped from a black Madagascar vanilla bean)
• 100 g Almond flour (Gives a tender crumb and nutty flavor)
• 2 tsp Orange zest (Finely grated zest of 1 large orange)
• 1 tsp Ground cinnamon
• 120 ml Neutral oil (e.g., sunflower or canola) (Added in two portions)
• 120 ml Fresh orange juice (Juice of about 1 large orange, freshly squeezed)
• 200 g Carrots, grated (Finely grated (about 2 medium carrots))
• 150 g All‑purpose flour (Sifted, divided into two batches)
• 1 tsp Baking powder
• 20 g Unsalted butter (For greasing the pan)
• 2 tbsp Orange marmalade (optional) (Warmed for glazing)
• 2 tbsp Praline (toasted almond slivers or hazelnut praline) (For garnish)

Instructions

1. Prepare aromatics and carrots

   Zest one large orange, then juice it. Grate the carrots finely. Set aside.

   Time: PT5M

2. Create the airy base

   In the large bowl, combine 200 g sugar, 3 eggs, a pinch of salt, and the scraped vanilla bean seeds. Whisk with the hand mixer on medium‑high speed until the mixture turns pale, triples in volume, and forms a thick mousse.

   Time: PT5M

3. Add dry flavorings

   Gently fold in 100 g almond flour, the orange zest, and 1 tsp ground cinnamon using the silicone spatula. Mix just enough to incorporate.

   Time: PT2M

4. Incorporate the oil

   Add half of the 120 ml oil, mix briefly, then add the remaining oil and mix again until just combined.

   Time: PT2M

5. Add orange juice

   Stir in the freshly squeezed orange juice until evenly distributed.

   Time: PT1M

6. Fold in carrots

   Gently fold the grated carrots into the batter, being careful not to over‑mix.

   Time: PT2M

7. First flour addition

   Sift half of the 150 g all‑purpose flour together with the 1 tsp baking powder over the batter. Using the spatula, fold the flour in just until no streaks remain.

   Time: PT2M

8. Second flour addition

   Sift the remaining flour over the mixture and fold gently until the batter is smooth and homogeneous.

   Time: PT2M

9. Prepare the pan

   Butter the 23 cm round cake pan, line the bottom with parchment paper, and lightly butter the paper.

   Time: PT2M

10. Preheat the oven

    Set the oven to 170 °C (fan‑forced) and allow it to preheat.

    Time: PT10M

    Temperature: 170°C

11. Bake the cake

    Pour the batter into the prepared pan, smooth the top, and place it in the middle rack. Bake for 35–40 minutes.

    Time: PT38M

    Temperature: 170°C

12. Check doneness

    Insert a thin knife or wooden skewer into the centre; it should come out slightly moist but clean of batter.

    Time: PT1M

13. Cool in the pan

    Allow the cake to cool completely in the pan (about 30 minutes) before unmolding.

    Time: PT30M

14. Unmold and glaze (optional)

    Run a thin knife around the edge, invert the cake onto a serving plate, and, if desired, brush the surface with warm orange marmalade.

    Time: PT5M

15. Finish with praline

    Scatter 2 tbsp of toasted almond praline over the top for crunch and visual appeal.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g