Carrot, olive oil and almond cake

Name: Carrot, olive oil and almond cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 90 ml extra virgin olive oil; 175 g golden caster sugar; 3 eggs; 1 tsp vanilla extract; 1 orange,zest; 225 g carrots, finely grated; 190 g ground almonds; 50 g plain flour; 2 tsp baking powder; 1 tbsp icing sugar, to dust

Orange zest adds zing to the savoury flavours in this delicious bake.

If you're celebrating Rosh Hashanah, please note the ingredients in this recipe are not certified kosher as sold by Waitrose.

4.5 out of 5 stars(2) Rate this recipe

Serves8
CourseCake
Prepare20 mins
Cook40 mins
Total time1 hr
Plusplus cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

90ml extra virgin olive oil
175g golden caster sugar
3 eggs
1 tsp vanilla extract
1 orange,zest
225g carrots, finely grated
190g ground almonds
50g plain flour
2 tsp baking powder
1 tbsp icing sugar, to dust

Preheat the oven to 180˚C, gas mark 4. Line the base and sides of a 23cm loose-bottomed or springform cake tin with baking parchment.
In a large mixing bowl, using electric beaters, whisk the oil, caster sugar and eggs together for 2 minutes. Whisk in the vanilla, orange zest and a pinch of salt, followed by the carrots. Fold in the ground almonds, flour and baking powder to make a batter. Pour into the prepared tin and bake in the centre of the oven for about 40 minutes, until golden, risen and springy to the touch. A skewer inserted into the centre should come out clean.
Allow to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack. Dust the surface with icing sugar before serving.

Typical values per serving when made using specific products in recipe