Carrot and Orange Blossom Cake - A Bake from Scratch Recipe

      To make this hybrid cake that combines the Brazilian bolo de cenoura with the Italian torta di carote, we substituted the usual spice mixture and cream cheese frosting found in a classic American carrot cake with orange blossom water and a sprinkle of confectioners' sugar for a fragrant yet light touch. This subtly sweet cake uses the root vegetable by finely pureeing the carrots in a food processor. This results in a bright golden-orange hue without a strong vegetable taste.

      **Ingredients:**

      - 4 peeled and trimmed medium carrots (225 grams), chopped

      - ¾ cup (150 grams) granulated sugar

      - ¾ cup (168 grams) vegetable oil

      - 3 large eggs (150 grams), at room temperature

      - 2 teaspoons (10 grams) orange blossom water

      - 1 teaspoon vanilla extract

      - 1½ cups (188 grams) all-purpose flour

      - 2½ teaspoons (13 grams) baking powder

      - 1 teaspoon kosher salt

      - Confectioners’ sugar, for dusting

      **Instructions:**

      1. Preheat the oven to 350°F (180°C). Lightly coat an 8-inch round cake pan with baking spray that contains flour. Line the bottom of the pan with parchment paper.

      2. In the bowl of a food processor, blend the carrots, granulated sugar, vegetable oil, eggs, orange blossom water, and vanilla until smooth.

      3. In a large mixing bowl, whisk together the flour, baking powder, and salt. Fold the carrot mixture into the dry ingredients until just combined and no dry patches remain. Pour the batter into the prepared pan.

      4. Bake until the cake is golden brown and an instant-read thermometer inserted into the center reads at least 205°F (96°C), about 40 to 45 minutes. Allow the cake to cool in the pan for 20 minutes. Then, remove it from the pan and let it cool completely on a wire rack. Dust with confectioners' sugar before serving. Store in an airtight container for up to 3 days.

      Tell us how it turned out!