Ingredients

For the cake

190 g (1⅓ cups) All purpose flour

½ tsp Baking soda

1 tsp Baking powder

Zest of one orange

1 tbsp Vanilla extract

150 g (¾ cup) Sugar 

130 g (1⅕ cup) Grated carrots

110 g (1 stick) Melted butter

3 Eggs

50 g (½ cup) Almond flour

Pinch of salt

For the orange ganache frosting

650 g (23 oz) White chocolate

250 g  (1 cup) Heavy cream

Zest of 1 - 2 oranges (depending how strong you want your cream)

Method

For the cake

Shred the carrots with the melted butter and orange zest .

Whip the eggs and sugar just until combined and add the carrot butter mixture.

Add the sifted dry ingredients and almond flour and mix until combined.

Pour batter in two 7 or 8 inch cake pans, greased and lined with parchment paper and bake the cakes in a preheated oven at 180 °C (350 °F) for 20 - 25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Allow to cool completely.

For the orange ganache frosting

Heat the cream with the orange zest.

Strain the cream over the melted chocolate to remove the orange zest.

Set aside half a cup of the cream and add some orange food coloring (you will use it to decorate the cake).

Refrigerate the remaining cream.

When cold, whip the cream.