Carrot and Orange Cake with Syrup
I present to you a recipe for a cake whose rich color will brighten any grey autumn days. The dessert turns out very tasty: tender, juicy, and aromatic. The cooking process is simple and takes little time. As an alternative to carrots, you can take pumpkin or mix both vegetables (use 100 g of carrot and 100 g of pumpkin).
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 3 / 5
Ingredients
for 8 servings
- butter 150 g
- eggs 3
- sugar 50-70 g
- vanilla sugar 2 tsp
- carrot 200 g
- orange 1
- baking powder 2 tsp
- flour 250-300 g
- water 200 ml
- sugar 100-130 g
- orange 1
Instructions
Step 1 of 16
Grate the carrot on a fine grater.
Step 2 of 16
Squeeze juice from the orange (100 ml of juice will be required).
Step 3 of 16
Cream the butter and sugar and vanilla sugar.
Step 4 of 16
Add the eggs.
Step 5 of 16
Mix.
Step 6 of 16
Add the juice.
Step 7 of 16
Mix.
Step 8 of 16
Add the carrot.
Step 9 of 16
Mix.
Step 10 of 16
Add the flour and baking powder. Mix.
Step 11 of 16
Grease a baking pan with butter (the author used size 20×30 cm). Transfer the batter. Place in an oven preheated to 180 degrees. Bake for 35–40 minutes.
Syrup Preparation
Step 12 of 16
Squeeze juice from the orange (100 ml of juice will be required).
Step 13 of 16
Mix water with sugar.
Step 14 of 16
Boil for 3 minutes.
Step 15 of 16
Remove from heat. Add the juice.
Step 16 of 16
Pour warm (or cooled) syrup over the warm (or hot) cake. Wait until the syrup is completely absorbed.