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Preheat the oven to 190ºC, gas mark 5. Brush the inside and base of a 20cm springform cake tin with olive oil and line the base with baking parchment.
Put the olive oil, sugar, eggs, Marsala and citrus zests into a large jug and whisk. The sugar won’t dissolve completely. Put the flour, almonds, baking powder and salt into a large bowl and mix together.
Pour the wet ingredients into the dry, mixing with a wooden spoon, then add the carrots. When everything is well incorporated, scrape into the prepared tin. Bake for 35-40 minutes until risen and golden and a skewer inserted into the middle of the cake comes out clean.
Leave to cool in the tin for 30 minutes, then unclasp the side and transfer the cake to a serving plate. Gently dust all over with icing sugar, then serve.