Carrot and Orange cake
Just imagine: Saturday morning, a hot, steamy cappuccino with frothy milk foam, lightly sweetened with caramel and the most deep, moist and delicious orange – carrot cake you have ever tasted. Tailored to taste, made with love and frosted with perfection. Paired with tranquility, relaxation and a long lazy morning ahead. And, yes, I am aware that it is only Monday today, with full week ahead, but we are allowed to dream a little bit, aren’t we?
If I could get this entire package somewhere, I would be rushing there right about now… Cappuccino would and is quite an attainable task, maybe even a few moments to look at the world pass by could be found, but a carrot cake that is pure and orange frosted? That’s one thing rather hard to find. You see, I don’t really like most of the carrot cakes, as they tend to have all sorts of things in the form of nuts or raisins added to them. They may work for some I admit, but for me, carrot cake heaven starts with cinnamon and vanilla spiced, baked to perfection and generously frosted culinary delight with maybe a few berries spinning around on the plate. Nothing too serious, nothing too complicated, just a cup of coffee and a piece of cake are all it takes for the good start of the day.
350g carrots (about 3)
300ml vegetable oil
1 orange zest
180g brown sugar
1 teaspoon baking powder
1 tablespoon vanilla sugar
1 tablespoon cinnamon
Process: Heat the oven to 175C. Start by finely grasping the carrots, then stir in the oil. Lightly beat the eggs and stir in the carrot –oil mixture followed by the zest, cinnamon, sugar and vanilla sugar. Sift the flour and mix with the baking powder. Slowly add the flour to the batter, stirring all the time.
Bake the carrot cake for 50 -60 minutes. To check the readiness, pierce it with a wooden skewer, it will be ready when it comes out clean. Let the cake cool down for 15-20 minutes, then remove from the tin.
Orange cream cheese frosting
250 g cream cheese (I used Philadelphia)
1 orange juice
2 tablespoons powder sugar (confectioners)
Mix the cream cheese, orange juice and sugar. Spread the frosting generously on top of the carrot cake. Some more orange zest can be used for decoration and some red currants add a nice sour kick to the cake.
One more thing you will definitely need – a steamy cappuccino with a drop of a caramel, and a minute, well, maybe two… no let’s make it three to stop and indulge in divinity.