Carrot cake with orange
2 servings
50 minutes
Carrot cake with orange is a refined combination of tender dough, the sweetness of carrots, and citrus freshness. Such recipes first appeared in Europe, where carrots served as a natural sugar substitute in baking. This cake offers softness and light moisture thanks to the carrots, while the orange zest and juice provide a refreshing aroma. It is perfect for cozy family tea times and festive desserts. The powdered sugar glaze with orange zest makes it festive and enhances the flavor. It can be served warm or chilled, complemented by a cup of fragrant tea or coffee. Carrot cake is a balance of sweetness and freshness that leaves a pleasant aftertaste and a sense of home comfort.
1
Pour olive oil, sugar, and cinnamon into the mixer and beat for 2 minutes. Add the egg and mix again.
- Olive oil IDEAL Classico: 70 ml
- Sugar: 70 g
- Cinnamon: to taste
- Chicken egg: 1 piece
2
Grate the orange zest, add the orange juice to the mixer, and set the zest aside for later.
- Oranges: 1 piece
3
Mix flour with baking powder, sift it and add to the mixer, mix again. Incorporate grated carrot into the dough.
- Wheat flour: 70 g
- Baking powder: 5 g
- Carrot: 100 g
4
Grease the mold with butter, pour in the batter, and place in an oven preheated to 180 degrees for 40-45 minutes.
- Olive oil IDEAL Classico: 70 ml
5
Mix powdered sugar with 20 ml of water and zest. Brush the finished pie with this glaze.
- Powdered sugar: 40 g
- Oranges: 1 piece