This cake was inspired by a photo of a beautiful Italian carrot and orange bundt cake I saw that was lightly dusted with icing sugar. I don’t currently have a bundt tin with me so I evolved this recipe into working for a cake tin, and also glazed it with a rosemary infused orange and sugar syrup for some shine. If I can’t get to the Amalfi coast, I shall bring a bite of it to me!
You could omit the glaze and lightly sprinkle with icing sugar as an alternative if you prefer, which makes a lovely lighter option in terms of texture.
For this recipe, I used our type 00 flour to create a sponge with lots of volume to counter the density of the carrot, but a cake flour will also work well.
Serve with a glass of marsala or espresso.
Line a non-stick spring form 23cm cake tin with baking parchment. Preheat your oven to 170°C.
In a large mixing bowl, combine together the grated carrots, sugar and beaten eggs. Add the milk followed by the olive oil.
Add the orange zest and rosemary, followed by sifting in the flour and baking powder. Combine thoroughly with a wooden spoon to ensure even distribution of the raising agent.
Spread the batter into the cake tin. Bake for 40-50 minutes until a metal skewer comes out clean.
Remove from the tin and leave to cool on a wire rack while you make your glaze.
In a small saucepan, combine the ingredients for the glaze and bring to the boil, until the sugar has dissolved and the glaze has reduced slightly to a pourable stickiness. Remove the rosemary sprig.
Pour the glaze over the top and leave it to set, before serving. This cake is best eaten on the day of making, but will keep for a couple of days in the fridge stored in an airtight container.