250g flour
300g carrots
100g caster sugar
100g soft brown sugar
150 ml light flavoured oil (sunflower, canola, rapeseed)
3 eggs
1 orange (grated zest)
1 sachet of baking powder
1 pinch of salt
Peel the carrots, cut them into pieces and puree in a food processor.
Whisk together sugar and eggs with an electric whisk until pale and creamy. While whisking, add the oil.
Fold in the carrots and orange zest and mix with a spatula.
Sift in flour, baking powder and salt and mix with a spatula.
Pour the dough into a 24cm diameter mold and bake in a preheated oven at 175C for 40-45 minutes.
Test with a toothpick and when it is dry take out the cake and let it cool.
Cake can be served dusted with icing sugar or lightly covered with mascarpone frosting:
225g mascarpone cheese
2 tbsp powdered sugar
