Sometimes we all need a sweet treat. This Carrot Orange Olive Oil Cake is wonderfully moist and has a rich orange flavor and undertones of spice. It pleases adults and kids alike. Bon appétit!
Yield: One 9-inch cake (8 servings) — adapted from NYT Cooking.
INGREDIENTS
- Nonstick cooking spray or butter, for greasing
- 1 ⅓ cups all-purpose flour (or sub 1/3 cup almond flour, which I did with great results)
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt (such as Diamond Crystal)
- ¼ teaspoon baking soda
- 5 medium carrots (about 10 ounces), peeled and roughly chopped (about 2 cups)
- 3/4 cup extra-virgin olive oil
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 orange, zested and juiced (¼ cup juice)
- 1 teaspoon orange blossom water (optional; it really enhances the orange flavor of the cake)
- Powdered sugar and homemade whipped cream, to serve
DIRECTIONS
- Arrange a rack in the center of the oven. Heat the oven to 375 degrees. Grease a 9-inch springform pan, cake pan, or cast-iron skillet with nonstick spray or butter, and line the bottom and sides with parchment paper. (However tempting it might be, don’t skip this step.)
- In a large bowl, whisk the flour, baking powder, cardamom, salt, and baking soda together. Make a well in the middle and set aside.
- In a blender, combine the carrots, olive oil, granulated sugar, eggs, orange zest, and orange juice; blend until smooth. Pour into the middle of the well of the dry ingredients. Starting in the center, use a whisk to slowly incorporate the flour mixture until there is no visible flour.
- Pour the batter into the prepared pan. Lower the oven temperature to 350 degrees and immediately place the cake onto the middle rack. Bake for 45-60 minutes, until the center comes out clean when tested with a toothpick. Start testing at 45 minutes; it took the full 60 minutes in my oven.
- Let the cake cool on a wire rack for about 1 hour, then remove from the pan. Before serving, dust with powdered sugar.