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Preheat the oven to 350°F (175°C). Line the bottom and grease the sides of an 8- or 9-inch round baking pan (preferably with a removable bottom). Set aside.
Clean and scrape the carrots, cut them into pieces, and place in a food processor or blender with the oil, orange juice, and orange zest (cut into strips for higher flavor, or grated if you prefer). Blend well until smooth.
Add the eggs, sugar, almond flour, and orange extract (or almond extract if using), and blend again until fully combined.
Pour the mixture into a large mixing bowl. Mix in the baking powder, and salt, and gradually add the all-purpose flour, mixing just until combined. Do not overmix.
Pour the carrot cake batter into the prepared pan.
Bake at 350°F (175°C) for 45 to minutes until cooked through. You can test with a toothpick for readiness. Remove from the oven, and let it cool for a few minutes before removing the cake from the mold. Sprinkle with powdered sugar and enjoy!