This orange and carrot cake is so tasty. It is moist, crumbly and light and the best part is that it is made entirely in a food processor.
I know, it is unusual to see carrot in this type of cake but believe me it works. I love orange and almond cake and have recently just been trying to include more vegetables in mine and my son’s food. While this is not a ‘healthy’ cake per say due to the sugar content, it is still gluten free and packed with nutrients from the orange and carrot. This cake is also dairy free.
The only prep involved in this cake is you need to boil the oranges to soften them for 15 minutes. But once this is done, the entire orange and all the other ingredients go straight into a food processor and then into the tin. It really is very simple but oh so good.
ORANGE, CARROT AND ALMOND CAKE
- 2 whole oranges
- 5 medium eggs
- 150 g caster sugar*
- 100 g Demerara sugar *
- 250 g ground almonds
- 1 tsp baking powder
- 250 g carrots, grated
- 1 tbsp vanilla extract or bean paste
- 1/2 tsp almond extract
- 1 tsp ground nutmeg
- 50 g flaked almonds to top
*If you don’t have or don’t want to use two sugars, my preference is to just use 250g of golden caster sugar
THE HOW
To start, cut the ends off your oranges. Bring a pot of water to the boil and add your oranges to it. Simmer for 15 minutes and then remove the orange from the pan and leave to cool. I don’t throw the orange water away, in case I need to loosen the cake mix later on.
Heat the oven to 160°C (fan oven) and line a 9 inch tin.
Once the oranges have cooled, chop them into quarters, and remove any pips.
Pop the oranges into a food processor and blitz until finely chopped.
Add the two sugars and the eggs to the processor and blitz just to mix. Add in the ground almonds, nutmeg, vanilla, almond extract and the baking powder and blitz again.
Finally add the crated carrot and blitz until just mixed.
Pour into your lined tin, sprinkle with the flaked almonds and pop into the oven for 1 hour. If during the cook, your almonds look to be browning too much, you can gently cover the top with foil.
After an hour of cooking, if the cake is still a little soft or squishy (insert a skewer to the cake and if it comes out clean it is done), you can pop it back in for 10 minutes.
Allow the cake to cool in the tin.
Dust with icing sugar and serve.
Kitchen Feasts 
Oh! Beautiful! save me a slice?