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Preheat the oven to 360℉/180℃, place a wire rack in the middle position, grease a 9-inch bundt cake pan, or grease with butter, cooking spray, or line with parchment paper a 9-inch round pan.
Place the flour, spices, baking powder, and salt in a large or medium bowl and whisk until combined.
Place the carrots, eggs, oil, sugar, orange zest and 1 teaspoon vanilla extract in a food processor bowl and puree until smooth and well combined.
Add the dry ingredients to the liquid in three steps, pulse for a few seconds then stop to scrape down sides of the bowl as necessary.
Pulse until the flour is just combined with the rest of the ingredients; do not overmix.
Using a rubber spatula, scrape the batter into the greased pan, level the top, and bake in the middle shelf of the oven for about 30 minutes (round pan) or 35 minutes (total time if using a bundt pan).
After 30 minutes check the cake by inserting a thin skewer or toothpick into the centre of the cake.
When the cake is ready, remove it from the oven and let it cool slightly.
Remove your cake from the pan, dust with powdered sugar. Enjoy!