Camilla Cake (Carrot and Almond Cake)

Method

1. Peel the carrots and optionally grate them, or for convenience, cut them into rounds and pulse in a food processor until finely minced.
2. In a bowl, beat the eggs with the sugar for 2-3 minutes until very stable.
3. Add the oil and mix.
4. Add the orange zest for flavor.
5. Add the finely minced carrots.
6. Add a pinch of salt.
7. Sift together the baking powder, flour, and add along with the almonds (as a flour or whole, alternating with milk).
8. Alternate adding the almond mixture with the milk until well combined.
9. Transfer the batter to a greased and floured bundt pan (or a 'zuccotto' shaped pan).
10. Bake in a static oven at 180°C for about 70 minutes.
11. Dust with powdered sugar and serve.