Carrot and Orange Blossom Cake - Recipe from Scratch

      To make this fusion of carrot cakes inspired by Brazilian bolo de cenoura and Italian torta di carote, we substituted the usual spice mix and cream cheese frosting commonly found in traditional American carrot cake with orange blossom water and a sprinkle of powdered sugar for a fragrant and airy finish. This subtly sweet cake includes the root vegetable by fully pureeing the carrots in a food processor, resulting in a vibrant golden-orange hue without a strong vegetable taste.

      **Ingredients:**

      - 4 medium carrots (225 grams), peeled and 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 spray an 8-inch round cake pan with flour-based baking spray and line the bottom with parchment paper.

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

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

      4. Bake until golden brown and an instant-read thermometer reads at least 205°F (96°C) in the center, about 40 to 45 minutes. Allow to cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack. Before serving, dust with confectioners’ sugar. Store in an airtight container for up to 3 days.

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