Preheat the oven to 340F or 170C. Line a cake pan with parchment paper.
To a bowl, add the flour (half all-purpose, half whole wheat), almondflour, sugar, and bakingpowder. Whisk to combine and set aside.
To a blender, add peeled and chopped carrots, grated orange zest, then the juice from the same orange, almondmilk, and vegetableoil. Blend till you have a smooth liquid.
Add the liquid to the dry ingredients and mix with a spatula till combined. Do not overmix.
Transfer the cake batter to the cake pan and bake for 35 minutes at 340F (170C) or until a toothpick inserted in the cake comes out clean.
Let cool down completely - that is for at least 3 hours - before sprinkling with powdered sugar, slicing, and serving with a cup of tea or coffee.