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