Finally, I managed to find the time to write on the blog the recipe for this super soft bundt cake made with carrots, almonds, and orange juice. There are so many versions of this cake online that I wouldn’t even know how to list them! And I know that everyone who tries a version claims categorically that theirs is the best of all, but frankly, I would be lying if I told you this one isn’t amazing!!! Trust me, in its simplicity, it’s really among the most exquisite I’ve ever made! Not only is it a genuinely pantry cake, as it’s butter-free and made with type 1 flour, much less refined than the classic kind, it’s also deliciously fragrant, thanks to the orange zest and juice, and stays beautifully moist inside, so it will conquer everyone in the family! Even my niece, who hasn’t yet learned to appreciate this kind of cake, gave it full marks! The beauty of this recipe is that you put everything in a food processor and the batter is ready in just a few minutes! It will be perfect for your kids’ healthy snack or breakfast instead of the usual snacks full of sugar, preservatives, and unclear ingredients! Furthermore, believe me, its melt-in-your-mouth texture from the first bite will make you totally fall in love, satisfied by its sweet and citrusy flavor! This carrot bundt cake can be simply enjoyed with a sprinkle of powdered sugar on top, or, for lovers of English-style carrot cakes, you can enrich it with a delicious cream cheese or whatever you desire!
If you like carrot-based desserts or some savory preparations to make use of this vegetable, here are some other ideas to draw inspiration from:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 22 Ø mold
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 15 oz carrots (13 oz net)
- 1 cup type 1 flour
- 2 oz almond flour
- 1.5 oz cornstarch
- 3.2 oz brown sugar
- 0.4 cup peanut oil
- 3 tbsp orange juice (preferably freshly squeezed)
- 3 eggs
- 1 orange zest (untreated)
- 1 packet baking powder
- 1 pinch salt
- to taste sliced almonds
- to taste powdered sugar
Tools
- 1 Knife
- 1 Cutting board
- 1 Food processor
- 1 Bowl
- 1 Grater
- 1 Spatula
- 1 Bundt cake pan
- 1 Hand whisk
- 1 Sieve
- 1 Peeler
Steps
First, clean the carrots by washing them under running water, then trim and peel them with a peeler, and cut them into small pieces with a knife.
Then add the grated zest of one untreated orange*.
Transfer the carrots into a food processor, add the oil and the orange juice and blend for a couple of minutes at maximum speed.
Incorporate the eggs, making sure they are at room temperature.
Continue blending for another 5-6 minutes until you obtain a smooth and homogeneous cream.
Pour the carrot cream into a bowl and add the almond flour.
Stir with a spatula, then also add the sugar, the sifted starch, and the pinch of salt.
Separately, sift the baking powder with the flour and mix well.
Add the dry ingredients to the mixture and blend everything with a hand whisk.
Pour the batter into a perfectly greased and floured mold.
Bake in a well-preheated oven at 350°F for about 40 minutes, the time depends on the oven. It may even take up to 50 minutes, so always check with the toothpick test, which should come out dry. Turn off the oven, remove the cake, and let it cool completely before unmolding.
Once cooled to room temperature, unmold it and garnish with sliced almonds and powdered sugar as desired!
And voilà…the super soft carrot, almond, and orange bundt cake is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Here I also added more orange zest just before serving.
Storage
👉 If you choose the simpler version with just almonds and powdered sugar, you can store the carrot bundt cake at room temperature for up to 5 days inside a glass cake dome. If you have filled it with mascarpone or cheese, keep it in the fridge for up to 3 days, always in suitable refrigeration containers!
Tips, notes, variations, and suggestions
🟣* If oranges are not in season, you can opt for lemon juice and zest, untreated.
🟣The beauty of this bundt cake is that you can customize it by adding different glazes depending on the occasion! You could choose a mascarpone and yogurt cream, or opt for a dark chocolate glaze or even pistachio topping. Try all versions, you will fall in love!
