Orange and Carrot Cake with Cranberries
A magnificent, tender, and fragrant dessert. Dried cherries can be used as an alternative to cranberries, and pumpkin instead of carrots. This quantity of ingredients is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- butter 100 g
- sugar 100-150 g
- eggs 3
- semolina 100 g
- sour cream 150 g
- carrot 150 g
- orange
- dried cranberries 100 g
- ground dried ginger 1 tsp
- baking powder 10 g
- flour 200-250 g
Instructions
Step 1 of 20
Zest the orange.
Step 2 of 20
Prepare the juice (50 ml is needed).
Step 3 of 20
Grate the carrot on a fine grater.
Step 4 of 20
Cream the butter and sugar.
Step 5 of 20
Mix.
Step 6 of 20
Add the eggs.
Step 7 of 20
Mix.
Step 8 of 20
Add the sour cream.
Step 9 of 20
Mix.
Step 10 of 20
Pour in the juice and add the zest.
Step 11 of 20
Mix.
Step 12 of 20
Add the carrot and cranberries.
Step 13 of 20
Add the ginger.
Step 14 of 20
Mix.
Step 15 of 20
Stir in the semolina.
Step 16 of 20
Mix.
Step 17 of 20
Add the flour and baking powder.
Step 18 of 20
Mix.
Step 19 of 20
Prepare a baking pan (the author used size 10x25 cm) by lining it with parchment paper or greasing it with butter. Pour in the batter. Place in an oven preheated to 180 degrees. Bake for 50–55 minutes.
Step 20 of 20
Decorate to taste. The author drizzled the cake with sugar glaze, adding cranberries, dried oranges, star anise, and confectionery sprinkles.