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    Carrot, olive oil and almond cake

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    Carrot, olive oil and almond cake

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 40 minutes
    • Total time: 1 hour, plus cooling

    Serves: 8


    90ml extra virgin olive oil
    175g golden caster sugar
    3 eggs
    1 tsp vanilla extract
    1 orange, zest
    225g carrots, finely grated
    190g ground almonds
    50g plain flour
    2 tsp baking powder
    1 tbsp icing sugar, to dust


    1. 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.

    2. 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.

    3. 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.

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


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