📝 Instructions
= Recipe
1. Arrange a rack in the center of the oven. Heat the oven to 375°F. Grease a 9-inch springform pan (or cake pan or cast-iron skillet) with nonstick cooking spray or butter, and line the bottom and sides with parchment paper.
2. In a large bowl, whisk the 175 g all-purpose flour, 1 tbsp baking powder, 1 tsp ground cardamom, 1 tsp kosher salt, and 0.25 tsp baking soda together. Make a well in the middle and set aside.
3. In a blender, combine the 300 g carrots (peeled and roughly chopped), 210 g extra-virgin olive oil, 200 g granulated sugar, 2 large eggs (at room temperature), and the zest and juice of 1 orange (about ¼ cup juice); blend until smooth. Pour into the middle of the well of the dry ingredients. Starting in the center, use a whisk to slowly incorporate the flour mixture until there is no visible flour.
4. Pour the batter into the prepared pan. Lower the oven temperature to 350°F and immediately place the cake onto the middle rack. Bake for 35 minutes to 45 minutes, until the center comes out clean when tested with a toothpick.
5. Let the cake cool on a wire rack for 1 hour, then remove from the pan. Before serving, dust with powdered sugar.
