Carrot cake with oranges
10 servings
150 minutes
Carrot cake with oranges is a harmony of flavor and texture, where the juiciness of carrots meets the citrus freshness of oranges. This dessert has European roots and is considered a true classic due to its rich taste. Oranges undergo blanching and caramelization to achieve tenderness, while nuts add a crunchy note. The cream cheese with Greek yogurt gives the cake airiness and creamy softness. Each slice balances sweetness, tartness, and spices, creating a unique gastronomic experience. Perfect for cozy tea gatherings and festive events, this cake will delight those who appreciate exquisite flavor combinations. The cooled layers soaked in cream reveal the depth of aromas and textures, making each bite delightful.
1
Wash the oranges and cut them into wedges without peeling. Dissolve 500 g of sugar in 1 L of water, divide into 3 parts. Blanch the oranges in the first part for about 5 minutes, drain. Blanch in the second part of the syrup for about 5 minutes, drain. Cook in the third part of the syrup until the peel is soft. Drain the syrup and cut the oranges into small pieces.
- Sugar: 500 g
- Oranges: 2 pieces
2
Chop the nuts (walnuts, almonds, hazelnuts, pecans, etc.) into large pieces and roast them in a dry pan. Make dry caramel: melt 50g of sugar in a thick-bottomed saucepan over low heat, add another 50g, melt, then another 50g and the last 50g. Do not stir during the process, just tilt the saucepan from side to side to let the caramel mix slowly. Add the hot nuts, stir with a spatula, and spread on a silicone mat or parchment. Cool and break into small pieces (not crumbs).
- Nuts: 200 g
- Sugar: 500 g
3
Mix cream cheese with sifted powdered sugar until dissolved, add thick yogurt, and refrigerate.
- Cottage cheese: 400 g
- Powdered sugar: 250 g
- Greek yogurt: 150 g
4
Preheat the oven to 180°C, grease the baking pan with oil, and place a circle of parchment paper at the bottom.
- Vegetable oil: 150 ml
5
Grate the carrot on a coarse grater and squeeze out all the juice.
- Carrot: 500 g
6
Beat eggs, brown sugar, salt, and vegetable oil with a mixer until fluffy. Sift flour with baking soda and baking powder, and mix gently. Add carrots and chopped oranges, and mix.
- Chicken egg: 3 pieces
- Cane sugar: 200 g
- Wheat flour: 300 g
- Baking powder: 5 g
- Soda: 5 g
- Ground cinnamon: 10 g
- Vegetable oil: 150 ml
- Oranges: 2 pieces
7
For a 20 cm diameter mold, divide the dough into 3 parts. Place the dough in the mold, sprinkle with caramelized nuts, and bake until a toothpick comes out clean (20-30 minutes, depending on the oven).
- Nuts: 200 g
8
Let the layers cool completely and assemble them into a cake, spreading cream in between. Coat the sides of the cake with cream and sprinkle nuts on top. Let it sit in the fridge for a couple of hours.
- Cottage cheese: 400 g
- Nuts: 200 g