Carrot bundt cake

An absolutely irresistible carrot bundt cake with ground almonds and a delicate orange flavour. Perhaps it’s time to start a new Easter tradition – serving this moist, aromatic cake with its beautiful golden-orange colour? The finely grated carrots blend seamlessly into the batter – you might not even notice them – but they’re what give the cake its moisture and colour. It’s quite different from a classic carrot cake… and honestly, it’s wonderful!

Ingredients for carrot bundt cake:

• 3 large eggs
• 200 g caster sugar
• 200 ml rapeseed or sunflower oil
• 300 g carrots
• zest of 1 orange
• 80 g ground almonds
• 290 g plain flour
• 2½ teaspoons baking powder
• a pinch of salt

All ingredients should be at room temperature. Peel and finely grate the carrots and set aside.

In a mixing bowl, beat the eggs and sugar at high speed until pale, thick, and fluffy (the mixture should triple in volume). This will take about 7–10 minutes with a stand mixer or 10–15 minutes with a hand mixer. The mixture should fall in a ribbon and briefly hold its shape on the surface. Slowly pour in the oil in a thin stream, continuing to beat. Add the grated carrots and orange zest, then gently fold in with a spatula. Add the ground almonds. Sift in the flour, baking powder, and salt, and fold gently until just combined.

Transfer the batter to a greased and floured bundt tin (about 2.1 litre capacity) and level the surface.

Bake at 170°C for 45–50 minutes, or until a skewer inserted comes out clean. Leave to cool briefly in the tin, then turn out onto a serving plate and cool completely.

To finish:

• flaked almonds, for sprinkling

Ingredients for orange icing:

• 1½ cups icing sugar
• 4 tablespoons freshly squeezed orange juice

Mix until smooth, adjusting consistency as needed. Drizzle over the cooled cake and sprinkle with flaked almonds.

Store at room temperature in a cake container for up to 5–7 days.

Enjoy!