Carrot Cake from Babbo
Torta di Carote
1 ½ cups unbleached flour
½ cup almond flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
1 teaspoon ground ginger
3 large eggs at room temperature
1 ¼ cups granulated sugar
¼ cup orange juice
Freshly grated zest of ½ a large lemon
1 teaspoon vanilla
1 cup extra virgin olive oil
1 cup finely grated carrots (about 3 medium carrots)
Preheat the oven to 325 degrees. Prepare a 9-inch square pan by greasing and flouring it.
In a medium bowl, whisk together the flour, almond flour, baking soda and baking powder, salt and spices.
Place the eggs and sugar in the bowl of an electric mixer fitted with a whisk attachment and beat them on medium speed until they are very light in color and tripled in volume, about two minutes. Beat in the orange juice, lemon zest and vanilla, then beat for another full minute. With the machine running, slowly drizzle in the olive oil until it is all fully incorporated.
Beat in the dry ingredients halfway, then add the grated carrot and beat well, until the dry ingredients have disappeared, about 30 seconds. Remove the bowl from the machine and run a spatula through the batter and around the sides of the bowl several times to ensure that all the ingredients are fully combined.
Pour the batter into the prepared pan. Bake the cake for 35 to 40 minutes, turning the cake halfway through the baking time to ensure it cooks evenly.
The cake is done when it is golden brown, springs lightly back when touched, and a tester inserted in the center comes out clean.
Allow the cake to cool in the pan for ten minutes, then turn it out onto a rack to cool completely. Dust the cake generously with confectioner’s sugar before serving. Store any leftovers in an airtight container.
Makes 9 to 12 servings, depending on size
