Italian Carrot Cake Recipe (Torta di Carote)

Cut the peeled carrots into small pieces and puree in a food processor until they are paste-like, about 1 minute, stopping to scrape down the sides of the bowl as needed. 

Add oil, orange zest and juice, vanilla, millefiore, cinnamon, and salt to the carrot puree and mix them in the food processor to combine. Transfer the mixture to a bowl and stir in the almond flour. Set aside. 

In the bowl of the stand mixer or another medium bowl, beat the eggs until they are foamy then slowly add in sugar and continue to whip until the mixture is pale, thick, and creamy, about 5 minutes.

Using a rubber spatula, gently fold the carrot mixture into the eggs mixture with a rubber spatula, being careful not to deflate the egg mixture. 

Using a rubber spatula, gently fold the flour and baking powder into the mixture, being careful not to deflate the the batter, until evenly incorporated.

Pour the batter into the prepared cake pan. Bake for 40-45 minutes, until the cake is golden brown on top, pulls away from the sides of the pan, and springs back when gently pressed in the center. A toothpick or cake tester inserted into the center of the cake should come out clean without any crumbs.

Set the pan on a cooling rack and let the cake cool in the pan for 10 minutes. Run a knife around the sides of the pan, then invert the cake onto the wire rack. Remove the parchment paper. Place another wire rack over the cake and flip it back over so that the cake is right side up again.

Once the cake has cooled completely, slide it onto a cake plate or cake stand.

Dust the top of the cake with confectioner's sugar just before serving.