Orange and Carrot Cake
A cozy dessert with a rich aroma. I recommend using citrus candied peel, but you can choose any others to your taste. This recipe makes 6–8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- butter 150 g
- sugar 150 g
- vanilla sugar 10 g
- eggs 3
- candied peel 150 g
- carrot 150 g
- orange
- ground ginger 1 tsp
- cinnamon 1 tsp
- 1/2 tsp nutmeg
- baking powder 10 g
- flour 200-250 g
Instructions
Step 1 of 20
Zest the orange.
Step 2 of 20
Squeeze out the juice (100 ml will be needed).
Step 3 of 20
Chop the candied peel.
Step 4 of 20
Grate the carrot on a fine grater.
Step 5 of 20
Cream the butter together with sugar and vanilla sugar.
Step 6 of 20
Add the eggs.
Step 7 of 20
Mix.
Step 8 of 20
Add the carrot.
Step 9 of 20
Mix.
Step 10 of 20
Add the candied peel.
Step 11 of 20
Mix.
Step 12 of 20
Add the zest.
Step 13 of 20
Mix.
Step 14 of 20
Add the juice.
Step 15 of 20
Mix.
Step 16 of 20
Add cinnamon, ginger, and nutmeg.
Step 17 of 20
Mix.
Step 18 of 20
Add the flour and baking powder. Mix.
Step 19 of 20
Prepare a baking pan (a 11x23 cm pan, 5 cm high was used) by lining it with parchment paper or greasing it with butter. Transfer the batter. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.
Step 20 of 20
Decorate to taste. I covered the cake with sugar glaze, adding star anise, cinnamon sticks, dried oranges, and confectionery sprinkles.