To create this hybrid of carrot cakes from Brazilian bolo de cenoura and Italian torta di carote, we replaced the typical spice blend and cream cheese frosting of a traditional American carrot cake with orange blossom water and a dusting of confectioners’ sugar for a fragrant yet light finish. This delicately sweetened cake incorporates the root vegetable by fully blending the carrots in a food processor. This gives the cake a vivid golden-orange color without an overpowering vegetable flavor.
Carrot and Orange Blossom Cake
Ingredients
- 4 peeled trimmed medium carrots (225 grams), chopped
- ¾ cup (150 grams) granulated sugar
- ¾ cup (168 grams) vegetable oil
- 3 large eggs (150 grams), room temperature
- 2 teaspoons (10 grams) orange blossom water
- 1 teaspoon vanilla extract
- 1½ cups (188 grams) all-purpose four
- 2½ teaspoons (13 grams) baking powder
- 1 teaspoon kosher salt
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven to 350°F (180°C). Lightly spray an 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
- In the work bowl of a food processor, pulse carrots, granulated sugar, oil, eggs, orange blossom water, and vanilla until smooth and combined.
- In a large bowl, whisk together flour, baking powder, and salt. Fold in carrot mixture until just combined and no dry streaks remain. Pour batter into prepared pan. Bake until golden brown and an instant-read thermometer inserted in center registers at least 205°F (96°C), 40 to 45 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Dust with confectioners’ sugar before serving. Store in an airtight container for up to 3 days
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