I’m excited to share this amazing carrot and orange cake recipe with you. The combination of these two ingredients creates an exquisite flavor and aroma. This cake turns out super moist, with the orange adding a burst of flavor and the carrot contributing a moist texture and a beautiful color. The original recipe is for a carrot cake, and to understand its history, we need to go back in time to the Middle Ages. During...
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Grate the orange zest and squeeze the juice from the orange.
Peel and grate the carrot.
In a mixing bowl, combine the eggs and brown sugar. Beat until the mixture doubles in volume.
Add the olive oil and orange juice to the mixture, and stir to combine.
Gradually add the flour, mixing as you go.
Add the baking powder and mix well.
Fold in the grated orange zest and grated carrot. Mix thoroughly to ensure everything is well incorporated.
Grease a loaf pan with butter or oil.
Pour the batter into the prepared loaf pan.
Bake in a moderate oven (around 180°C/350°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Ensure the eggs and orange juice are at room temperature for better mixing.
Use freshly grated orange zest for the best flavor.
Do not overmix the batter after adding the flour to avoid a dense cake.
Let the cake cool completely before slicing to maintain its structure.
Can I use a different type of flour?
Yes, you can substitute whole wheat flour with all-purpose flour or a gluten-free flour blend if needed.
Can I replace olive oil with another type of oil?
Yes, you can use vegetable oil or melted coconut oil as a substitute for olive oil.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I add nuts or raisins to the batter?
Yes, you can fold in chopped nuts or raisins for added texture and flavor.
Can I make this cake vegan?
Yes, you can replace the eggs with flax eggs or a commercial egg replacer to make it vegan.
