Carrot orange cake




Fluffy,moist,tender,this cake is perfect for snack,brunch or as a light dessert.It's a simple cake recipe made with just a few ingredients,and you only need 15 minutes to prepare it.
Usually a classic carrot cake has a cream cheese frosting on top but i opted for a lighter version,dusted with powdered sugar on top.But you can swap it up for cream cheese frosting.
Some nuts will work well here too and you can add if you like,probably 70-80 g chopped walnuts or pecans will be enough for some texture and tasty crunch.
And if i had opted for nuts i would have sprinkled them over of the batter,this helps walnuts stay crunchy during baking and also they toast nicely.
But as i said i'm happy with this light version,everything is just right in this cake, well balanced and harmonic.
Even it's studded with carrots it doesn't taste like carrot at all and what i love the most is the colour,chopping carrots very finely ensures that wonderful orange colouring.




Prep Time: 15 Minutes
Cooking Time:50-60 Minutes
Yield:6-8 Portions






WHAT GOES INTO THIS CARROT ORANGE CAKE

CARROTS

Are the star ingredient and impart texture,color and flavour to the crumb without tasting like carrots.If you didn't know it has carrots in it,you wouldn't even guess it.


VEGETABLE OIL

Using the right amount adds a wonderful moist texture to the cake without being oily and keeps the crumb wet for several days.


ORANGE JUICE AND GRATED ORANGE

Are a must here,so don't omit them.The orange comes through and it plays beautifully with the carrots,i just love it.





INGREDIENTS
  • 300g  AP flour
  • 250g carrots(2 large carrots)
  • 175g caster sugar
  • 4 large eggs,room temperature
  • 80g orange juice(from an orange)
  • 80ml vegetable oil
  • 5g baking powder
  • grated zest of a small orange




DIRECTIONS

  • Preheat oven to 175ºC/345ºF (convection/fan forced mode)
  • Butter and line with parchment paper bottom and sides of a 20cm springform pan.
  • Trim off the top,peel and cut the carrots into pieces.Put carrots in a food processor,add orange juice,orange zest and oil and blend until finely chopped,almost like puree consistency.Set aside for later use.
  • Add eggs to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4 minutes until pale yellow and tripled in volume.
  • Add carrot mixture and using a hand whisk,mix gently from bottom to top until well blended
  • Add baking powder and the flour in several additions.Sift the flour and baking powder on top of the mixture,a little at a time.Fold it gently,from bottom to top,using a hand whisk.
  • Pour the batter into the prepared pan and bake at 175ºC/345ºF for 50-60 minutes until golden brown on top and the toothpick inserted into the center of the cake comes out clean.Start checking the cake for doneness after about 45 minutes.
  • Let the cake rest in the pan for 5 minutes then remove the cake from the pan and transfer to a wire rack to cool completely.
  • Dust with confectioner sugar before serving.Store at room temperature covered with cling film or in an airtight container for up to 5 days.



That's all, folks!
Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!




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