90 MIN



  • 250g julienne carrots already cut
  • 200g icing sugar
  • 150g 00 flour
  • 3 eggs
  • 50g corn starch
  • 100g almond flour
  • 80g orange juice
  • 80g seed oil
  • the grated zest of 1/2 orange
  • 1/2 vanilla pod
  • 1 sachet of baking powder
  • 1 pinch of salt


Put the carrots in a food processor and chop finely. Add the oil and filtered orange juice and blend everything to obtain a homogeneous cream. In a bowl beat the eggs with the icing sugar, seeds from the vanilla pod and grated orange zest until the mixture is thick and fluffy and has increased in volume. Add the almond flour and carrot cream and continue to beat with the electric whisk.

Add the sieved flour, corn starch and yeast. Using a palette knife, fold until well mixed and lastly add a pinch of salt. Pour the mixture into a 22 cm springform baking tin, which has been previously buttered and floured, and level the top.

Cook in an oven pre-heated to 180°C for about 45 minutes, testing to see if it is cooked by inserting a wooden skewer into the cake. It should come out clean. If the surface of the cake becomes too brown during cooking, cover with aluminium foil. Remove from the oven and leave to cool completely before dusting with icing sugar; then serve.