Orange-Carrot Cake

by | Feb 4, 2019 | general, Recipes

The artful mixture of natural flavour, freshness, and deliciousness

Ingredients

  • 1 Medium size orange
  • 2 Cups all purpose wheat flour
  • 1 Tea spoon baking powder
  • 1/2 Tea spoon baking soda
  • 1/4 Tea spoon salt
  • 1 Cup sugar
  • 3/4 Cup margarine or melted butter
  • 4 Eggs at room temperature
  • 3 Table spoon yogurt 3-4% fat
  • 2 Table spoon orange blossom water (bahaare Naarenge)
  • 2 Medium size carrots
  • 1/2 Cup bread crump (see instruction 4)

Instructions

Preparation

  1. Wash the orange and shred the zest with a medium size shredder, and set aside. Make sure the only orange part is shredded and not the white part.

2. Cut the orange in half and extract the juice of one-half. Mix the yogurt and two table spoon of orange juice and set aside.

3. In a medium size bowl add flour, baking powder, baking soda, salt, and mix well.

4. Add one spoon of butter, bread cramp, and one spoon of honey in a frying pan and toast slightly until bread cramp absorbs butter and honey.

5. Wash carrots, peel, and shred with medium size shredder.

6. Grease a 13 by 8 inches baking pan.

7. Turn on the oven and set the baking temperature to 360 °F (180 °C).

Making

8. Add sugar and margarine in the mixer bowl. Using the wire hook beat with high speed until white and fluffy. You may do it with a hand mixer.

9. Add eggs one by one, orange zest, orange blossom water, and continue to mix.

10. Reduce the speed to low and add half of the flour, continue to mix, then add another half. Add carrots and mix. Do not over mix.

11. Remove the bowl from the mixer, add the mixture of yogurt and orange juice, and mix slowly with a spatula.

12. Transfer mixture to the pan, spread evenly, sprinkle the bread cramp mixture, and bake on medium level rack for 30 minutes or until gold and brown.

13. Remove the cake from oven, transfer on a cooling rack that allows the air to flow around, and let it to cool at room temperature.

Notes

1. Do not over mix the cake mixture after adding the dry and wet ingredients, you lose the fluffiness.

2. You may use a muffin baking tray to bake the cake if you want to have equal pieces and to avoid cutting

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