Carrot cake with zest
6 servings
50 minutes
Carrot cake with zest is a delicate, aromatic treat infused with warm notes of cinnamon and the freshness of orange. Its roots lie in Italian culinary tradition, where simple ingredients are harmoniously combined to create true works of art. The sweetness of the carrot is fully revealed, complemented by the airy texture of the batter. The cake features a glaze made from orange juice and powdered sugar, giving it a light citrus tang. Perfect for cozy home tea parties and festive occasions, it pairs wonderfully with a cup of aromatic coffee or herbal tea.
1
Grate the carrot. Sift the flour, mix it with cinnamon, baking soda, and baking powder, then combine half of the flour with the grated carrot.
- Carrot: 250 g
- Wheat flour: 200 g
- Ground cinnamon: 0.5 teaspoon
- Soda: 1 teaspoon
- Baking powder: 0.5 teaspoon
2
Beat sugar with vegetable oil, add one egg, a pinch of salt, and the remaining flour with cinnamon, followed by the carrot mixture and the remaining egg.
- Sugar: 200 g
- Vegetable oil: 150 ml
- Chicken egg: 2 pieces
- Salt: pinch
- Wheat flour: 200 g
- Ground cinnamon: 0.5 teaspoon
- Carrot: 250 g
- Chicken egg: 2 pieces
3
Pour the batter into the mold and bake at 170 degrees for twenty-five to thirty minutes.
4
Grate the orange zest. Mix powdered sugar with orange juice, coat the finished carrot cake, and sprinkle it with orange zest.
- Oranges: 1 piece
- Powdered sugar: 1 tablespoon
- Oranges: 1 piece