Dive into the cozy warmth of this Classic Carrot Cake, enhanced with a delightful citrus twist that elevates it from the ordinary. Perfectly moist and spiced, with the subtle brightness of orange zest and the crunch of walnuts, this cake promises a deliciously balanced treat for any occasion. Baked in a 20cm diameter pan and topped with a light, creamy frosting, it's a refined take on the traditional favorite that's sure to impress.
Why You'll Love This:
This carrot cake recipe marries the earthy sweetness of carrots with the aromatic blend of nutmeg and cinnamon, enriched by the creaminess of butter and the tang of orange. The addition of cocoa powder introduces a depth of flavor that complements the natural sweetness of the ingredients. Finished with a creamy cheese frosting and a garnish of candied carrots, this cake is as visually appealing as it is delicious.
Perfect Occasion:
Ideal for celebrations, gatherings, or as a comforting treat to enjoy any day of the week, this carrot cake brings a touch of elegance to the table. Its rich flavor profile and moist texture make it a great choice for birthdays, holidays, or as a special dessert to conclude a family meal.
Decoration Tips:
For an artistic finish, decorate the frosted cake with orange zest spirals and almond slivers. The candied carrots, shimmering with a glossy sheen, add not only a beautiful contrast in color but also a delightful sweetness that pairs perfectly with the creamy frosting.
For the Cake:
- 200g soft butter
- 150g brown sugar
- 4 eggs
- A pinch of nutmeg
- 1 tbsp cinnamon
- Zest of 1/2 an orange
- 200g all-purpose flour
- 2 tsp baking powder
- 1 tbsp unsweetened cocoa powder
- 2 peeled and grated carrots
- 10 walnut pieces, broken
Instructions:
- Preheat the oven to 170°C (338°F). Grease and flour a 20cm diameter cake pan.
- Cream the butter and sugar in a bowl. Add nutmeg, orange zest, and cinnamon. Beat in eggs one at a time.
- Sift together flour, cocoa powder, and baking powder. Fold in half to the wet mixture with the grated carrots. Then, incorporate the remaining flour and walnuts.
- Bake for 40 minutes or until a skewer inserted into the center comes out clean. Let cool before demolding.
For the Candied Carrots:
- 2 cups orange juice
- 1 cup sugar
- 1 cup chopped carrots
Cook all ingredients in a pot over low heat for 40 minutes until carrots are glossy and tender. Cool and use as a topping for the cake.
For the Frosting:
- 400g light cream cheese
- 2 tbsp powdered sugar
Whip until creamy and frost the cake. Decorate with orange peel and almonds.
This Classic Carrot Cake with a Citrus Twist not only pleases the palate with its depth of flavor but also delights the eyes with its elegant presentation. Enjoy crafting this masterpiece and savoring each bite!