Yield: 10 servings
Total time: approx. 80 minutes
Ingredients
- 270 g carrots (about 3 medium), peeled
- 160 g sunflower oil
- 3 large eggs (room temperature)
- 220 g caster sugar
- 240 g all-purpose flour, sifted
- 16 g baking powder (1 standard sachet)
- Finely grated zest of 1 large organic orange
- 80 g dark chocolate chips
Method
- Preparation
First, preheat the oven to 165°C (convection off). Next, prepare a 22–24 cm round cake pan by buttering and flouring it, or alternatively, lining the base with parchment paper. - Carrot emulsion
Using a high-powered blender, process the peeled carrots together with the sunflower oil until perfectly smooth and homogeneous. Set aside. - Egg-sugar mixture
In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and caster sugar on medium speed for 1–2 minutes, just until the mixture is slightly aerated and pale. - Combine
Reduce to low speed and incorporate the carrot emulsion. Add the orange zest. Gently fold in the sifted flour and baking powder, mixing only until the batter is smooth and no dry flour remains. - Finish the batter
Add the chocolate chips, folding lightly with a spatula to distribute evenly (this is optional). - Baking
Transfer the batter to the prepared cake pan. Bake on the middle rack for 40–45 minutes, or until a toothpick inserted in the center emerges clean. - Cooling
Allow the cake to rest in the pan for 10 minutes, then unmold and cool completely on a wire rack before finishing. - Finishing options
- A thin veil of confectioners’ sugar for a classic look.
- A citrus glaze (orange or lemon) for freshness.
- A chocolate ganache for a richer presentation.
