Orange-carrot cake
6 servings
80 minutes
Orange-carrot cake is a vibrant combination of sweetness and freshness, where the tartness of orange meets the natural sweetness of carrot. This recipe has European roots, but similar variations can be found in different cuisines around the world. Thanks to the juicy carrot, the cake turns out tender and moist, while the citrus notes of orange give it a refreshing zest. Its ease of preparation makes it an excellent choice for both cozy family tea times and festive gatherings. It is best enjoyed warm when the aroma of orange is particularly pronounced but remains appealing even the next day. Perfect with a cup of tea or coffee, and if desired, it can be enhanced with nuts or spices for added depth of flavor.
1
Whisk 2 eggs with sugar (not too much sugar, as the carrot is already sweet) until smooth.
- Chicken egg: 2 pieces
- Sugar: 70 g
2
Add salt, finely grated carrot, zest, and the juice of one orange – mix again.
- Salt: pinch
- Carrot: 1 piece
- Oranges: 1 piece
3
Add flour and baking powder – mix again.
- Wheat flour: 150 g
- Baking powder (raising agent): 10 g
4
Grease the mold (or molds if you want to make several small cupcakes) with butter, pour the mixture into the mold.
5
Bake at 180°C for about 35-40 minutes. Enjoy your meal!
