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An absolutely irresistible carrot bundt cake with ground almonds and a delicate orange flavour. Perhaps it\u2019s 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\u2019re what give the cake its moisture and colour. It\u2019s quite different from a classic carrot cake\u2026 and honestly, it\u2019s wonderful!<\/em><\/p>\n<\/blockquote>\n

Ingredients for carrot bundt cake:<\/span><\/p>\n

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• 3 large eggs<\/li>\n
• 200 g caster sugar<\/li>\n
• 200 ml rapeseed or sunflower oil<\/li>\n
• 300 g carrots<\/li>\n
• zest of 1 orange<\/li>\n
• 80 g ground almonds<\/li>\n
• 290 g plain flour<\/li>\n
• 2\u00bd teaspoons baking powder<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Peel and finely grate the carrots and set aside.<\/p>\n

  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\u201310 minutes with a stand mixer or 10\u201315 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.<\/p>\n

  Transfer the batter to a greased and floured bundt tin (about 2.1 litre capacity) and level the surface.<\/p>\n

  Bake at 170\u00b0C for 45\u201350 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.<\/p>\n

  To finish:<\/span><\/p>\n

  \n
  • flaked almonds, for sprinkling<\/li>\n<\/ul>\n

    Ingredients for orange icing:<\/span><\/p>\n

    \n
    • 1\u00bd cups icing sugar<\/li>\n
    • 4 tablespoons freshly squeezed orange juice<\/li>\n<\/ul>\n

      Mix until smooth, adjusting consistency as needed. Drizzle over the cooled cake and sprinkle with flaked almonds.<\/p>\n

      Store at room temperature in a cake container for up to 5\u20137 days.<\/p>\n

      Enjoy!<\/p>\n

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      An absolutely irresistible carrot Bundt cake with ground almonds and a delicate orange flavour. Perhaps it\u2019s time to start a new Easter tradition – serving this moist, aromatic cake with its beautiful golden-orange colour? The finely grated carrots blend seamlessly <\/p>\n","protected":false},"author":1,"featured_media":14037,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,81],"tags":[136,118,124],"duration":[],"tag_group":[],"class_list":["post-13192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-easter","tag-almonds","tag-carrot","tag-orange-mandarine"],"acf":[],"yoast_head":"\n