Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
90ml extra virgin olive oil
175g golden caster sugar
1 tsp vanilla extract
225g carrots, finely grated
190g ground almonds
50g plain flour
2 tsp baking powder
1 tbsp icing sugar, to dust
Preheat the oven to 180˚C, gas mark 4. Line the base and sides of a 23cm loose-bottomed or springform cake tin with baking parchment.
In a large mixing bowl, using electric beaters, whisk the oil, caster sugar and eggs together for 2 minutes. Whisk in the vanilla, orange zest and a pinch of salt, followed by the carrots. Fold in the ground almonds, flour and baking powder to make a batter. Pour into the prepared tin and bake in the centre of the oven for about 40 minutes, until golden, risen and springy to the touch. A skewer inserted into the centre should come out clean.
Allow to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack. Dust the surface with icing sugar before serving.
Typical values per serving when made using specific products in recipe
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
0 in trolley
Quantity of Filippo Berio Extra Virgin Olive Oil in trolley 0