Carrot Cake
Ingredients
Carrot Cake
- Zest of one orange
- 1/2 Cup Olive oil (125 ml)
- 1 Cup Whole wheat flour (115 gram)
- 1 Cup Self rising flour (115 gram)
- 2 Teaspoons Baking powder
- 1 Teaspoon Baking soda
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Ground nutmeg
- 1/8 Teaspoon Ground cloves
- 1/2 Teaspoon Salt
- 3 Eggs
- 3/4 Cup Dark brown sugar
- 4 Grated carrots (240 gram)
Candied carrots
- 1/2 cup Fresh orange juice I used the juice from the same orange I took the zest from.
- 1/2 Cup Cane sugar
- 1 Carrot (outer skin removed)
Frosting
- Orange zest
- Lemon zest
- 1/2 Cup Cream cheese (114 gram)
- 1/2 Cup Gunter (114 gram)
Instructions
Carrot Cake
- Preheat your oven to 350 Fahrenheit (180 Celsius) and grease your baking pan.
- In a mixing bowl combine the flours, zest, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt. Mix well.
- Separate 2 of your eggs. Put your egg whites in a mixing bowl with a small pinch of baking powder and mix until stiff. When turning your mixing bowl upside down the egg white should stay in place.
- In a bigger mixing bowl, combine your egg yolks, one whole egg and your brown sugar. Mix on medium for around 1-2 minutes.
- Slowly pour the oil into the sugar/egg yolk mixture and mix for another 1-2 minutes.
- In 3 parts mix the flour into the egg yolk batter until fully combined. This should take around 2 minutes.
- Fold in the grated carrot to the cake batter.
- Gently fold in the beaten egg whites into your cake batter, being careful not to take out too much air by over-stirring. The air prevents the cake from being too dense.
- Pour the batter into your prepared pan and bake in the preheated oven until a tooth pick comes out clean. This takes around 50 minutes.
- Remove the cake from the oven and let the cake fully cool down on a cooling rack.
Candied Carrot
- Stir sugar and orange juice in a small pan over medium heat until sugar has dissolved.
- Add in the grated carrots and simmer for 5 minutes or until soft.
- Using 2 forks, lift the carrot shreds out of the syrup, draining off excess and pile onto a tray with some kitchen towels to absorb the excess liquid.
Frosting
- Combine all frosting ingredients in a mixing bowl and use a mixer on medium speed until it is airy and fluffy looking, around 4 minutes.
Cake Assembling
- Top the cooled cake with your prepared frosting, making swirls with your spatula to make a nice swirled look.
- Decorate your cake with the candied carrots before serving your cake. This is nice for tea time or as a dessert. Enjoy!