Carrot & Orange Cake
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Loading...Carrot & Orange Cake is not exactly a classic Italian cake. In my family we often prepare it because we always have an exaggerated amount of carrots in the refrigerator. This recipe is really very simple and, very importantly, rather light, suitable for classic Italian breakfast, which prefers sweet to savory Carrot & Orange Cake is the perfect cake to prepare with children because the ingredients are added one after the other and must be mixed, step by step, very well (if you are lazy cooker like me just use electric whips)
Ingredients
- Carrot 250gr (chopped)
- Eggs 3 (medium)
- Whole Can Sugar 170 gr
- Orange 1 (zest and juice)
- Sunflower Oil 90gr
- Potato Starch 50 gr
- Plain White Flour (00) 250gr
- Almond Flour 100gr
- Baking Powder 15gr
- Cinnamon Powder 1 teaspoon
Instructions
Wash and peel the carrots, cut them into chunks and chop finely using an electric mixer. Grate the zest of a whole orange and extract its juice as well
The recipe is really very simple: the ingredients must be added one at a time and mixed to the mixture (only the strictly necessary to have a homogeneous mixture that should not be worked too much), for this you need a large bowl that can contain them all
Lightly beat the eggs and add the sugar. Mix well
Add the orange zest and juice. Mix well
Add the oil that completes the liquid ingredients. Mix well
Let's move on to the powder ingredients, add one at a time, always mixing well from time to time, the potato starch, the 00 flour adding it in 3 times (not all together to avoid lumps), the almond flour and the baking powder and cinnamon
Grease the pan and preheat the oven to 175g / 350F
Add the chopped carrots and mix well for the last time. Transfer the mixture into the pan and bake for about 50 minutes, but do the toothpick test after 45 minutes (dip a toothpick in the central part of the cake, remove it and check that it is perfectly dry, otherwise it means that the heart of the cake does not is still cooked)
Let the cake cool, turn it out of the mold on a serving dish and decorate with carrot ribbons and plenty of icing sugar
You can add chopped almonds or raisins to the mixture, remembering to flour it first to prevent it from settling on the bottom of the pan
Notes
piccola spinta piò essere davvero utile, soprattutto se amate i dolci… molto dolci My Carrot & Orange Cake has also been very successful in the slightly more elegant variants: you can add chopped almonds to the mixture (for greater crunchiness), raisins, little pieces of candied fruit or vanilla essence Finally, you can bring it to the table with a little cream that is not too whipped and not very sweet. I have to tell you: this cake has a very delicate flavor and a little push can be really useful, especially if you love sweets ... very sweet
ItalianCookingTips
I like this recipe because carrots are not grated (long and boring work) but are chopped making everything much faster and more fun
ItalianCookingTips
You can knead by hand or use the electric whisk: however, remember to do it the minimum necessary to prevent the mixture from mounting too much and becoming hard during cooking
ItalianCookingTips
As a good Italian I pay great attention to oil. For this recipe I use sunflower oil which is particularly mild which you can substitute with coconut oil. You could also use olive oil which is present in other carrot cake recipes, for a much stronger and more decisive taste.
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