How to make a tall, soft carrot cake with almonds and orange
Today is Carrot Cake Day! Let’s make the most loved version together: soft, orange and wonderfully fragrant.
Hi! We all know carrot cake is a classic, but the problem I hear most often is that once out of the oven it tends to become heavy or to “sink” in the center, losing that lightness that makes it similar to the packaged snack cakes we all love.
Many recipes turn out too oily or, conversely, too similar to sweet bread rather than a fluffy cake.
My Soft Carrot and Orange Cake solves this dilemma thanks to the perfect balance between the raw carrot pulp (which provides moisture) and the almond flour (which gives structure and flavor).
The result is a cake with a vibrant color and citrus scent that stays soft for days. On this special day, treat yourself to a homemade comfort that smells of home and wholesome ingredients!
Soft Carrot and Orange Cake (Camilla-style)
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Soft Carrot and Orange Cake
- 2 1/4 cups carrots (peeled and finely grated)
- 1 2/3 cups all-purpose flour
- 1/2 cup almond flour (or finely chopped blanched almonds)
- 7/8 cup granulated sugar
- 3 eggs (medium)
- 1/3 cup vegetable oil
- 3 1/3 tbsp orange juice
- 1 orange zest (organic)
- 1 packet baking powder (for cakes)
- 1 pinch salt (1 pinch)
Tools
- Kitchen Scale
- Chopper
- Bowl
- Hand mixer
- Springform pan
How to make the carrot cake
Peel the carrots and finely chop them in a food processor together with the vegetable oil and the orange juice until you obtain an almost smooth purée. This step is the trick for a homogeneous batter without annoying “pieces”.
In a bowl, whip the eggs with the sugar and the orange zest for at least 5-7 minutes. The mixture should double in volume and become very pale. This will trap the air needed for leavening.
Fold the carrot purée into the egg mixture gently. Add the sifted flours with the baking powder and the pinch of salt.
Pour into a greased pan (about 8.7–9.4 in / 22–24 cm) and bake in a static oven at 356°F (180°C) for about 40-45 minutes.
Notes on Ingredients and Substitutions
Almonds: If you don’t have almond flour, you can chop blanched almonds together with one tablespoon of the recipe sugar so they don’t release too much oil.
Orange: It’s essential for the aroma; if you prefer, you can replace the orange juice with milk for a more neutral flavor.
Sugar: You can use half granulated sugar and half brown sugar for a slightly caramel note.
Storage
Keeps perfectly under a glass dome for 4-5 days. Because it’s very moist, in summer it’s advisable to consume it within 2 days or keep it in a very cool place.
Recipe Variations
Orange glaze: Mix powdered sugar and a few drops of orange juice to decorate the surface.
Gluten-free: You can make it using a gluten-free all-purpose mix and slightly increase the amount of almond flour.
Tips
Dry carrots: If the carrots are very watery after grating, squeeze them slightly before weighing.
Egg temperature: Use room-temperature eggs to get a much more stable and voluminous whipped mixture.
FAQ (Questions and Answers)
Can I make it in muffin tins?
Certainly! In that case baking time will be reduced to about 18-20 minutes.
Why did the cake stay flat?
Probably the eggs were not whipped enough or the baking powder was expired.
Can I omit the almonds?
Yes, replace them with the same weight of all-purpose flour, but the texture will be less “granular” and typical.
