Indeed a delightful treat that, believe it or not, was being baked all the way back in the medieval times. It is a perfect desert to indulge on in autumn, packed with vitamins and minerals that will help you fight away flu and cold. Have you noticed that orange, carrot, and pecan cake perfectly matches with the colors of the leaves falling season? Traditional, rich, and moist carrot cake will never disappoint. It will spoil your taste buds with sweet taste of carrot, cinnamon, and nuts. Today you can try out my recipe with a new twist, it is spiced up with some tangy ginger and citrusy orange juice. Bake it either for Sunday brunch or for your next party, top it up with some creamy frosting, and without a doubt this delightful princess of desserts will be gone in no time. And the best part, no filing of guilt after eating that second slice, after all it is all just carrots.
- 200 g all-purpose flour
- 1tbs baking powder
- 1tsp cinnamon
- 1tsp ginger
- 170g soft butter
- 150g brown sugar
- 3 eggs
- 2tbs orange juice
- 2 – 3 carrots
- 60g chopped pecan nuts
- 150g cream cheese
- 100g icing sugar
- 3-4tbs thick orange jam
- Grated orange peel
- 1tbs orange juice
- 2 bowls
- Round Cake baking tray
1. Step One: Combine All of the Dry Ingredients for The Cake Batter
Sift the flour in the medium bowl then add cinnamon, ginger and baking powder. Use a wooden spoon or spatula to mix until the ingredients are all evenly spread.
2. Step Two: Prepare Carrots, Orange Juice, and Pecan Nuts
Peel and finely great 2 – 3 carrots. Use either chopping board and the knife or some more modern chopping device and chop up the nuts. If you can’t get your hands on pecans than walnuts would be the best substitute. Squeeze fresh orange juice from half of the orange or use orange juice from the store, keep in mind if you are using orange juice from the shop it probably has more sugar in it, so you might want to reduce the amount of sugar added to the cake by 1tbs.
3. Step Three: Whisk Eggs, Brown Sugar, and Butter
Start with whisking the eggs, once you see bubbles forming on the surface add the sugar and whisk until they get well combined. Make sure your butter has been out of the fridge for a while and is soft enough to beat into the batter. Cut it into smaller cubes and whisk it into the sweet egg mixture.
4. Step Four: Orange, Carrot, and Pecan Cake Batter
Take the dry ingredients mixture you prepared earlier and tip it into the sweet egg mix. Use a wooden spoon or spatula and stir until it forms a thick and smooth cream. Last but not least, add orange juice, chopped nuts, and grated carrots. Stir again until consistent.
5. Step Five: Bake Orange, Carrot, and Pecan Cake
Use a round cake pan somewhere around 9 inch / 23 cm. If you want to use a tray of the different shape, follow the link to read more about pan dimensions and volumes. Either cover your tray with baking paper or spread over it some butter. Pour in the cake batter and distribute it evenly around the whole pan. Make sure the oven is heat up to 320F/160C and bake the cake between 60 – 70 minutes. Check with the toothpick if the cake is ready before you take it out of the oven. Let the cake completely cool down before decorating it with the creamy icing.
6. Step Six: Cream Cheese Icing for Orange, Carrot, and Pecan Cake
In a small bowl combine cream cheese, icing sugar, orange jam, grated peel of organic orange, and 1 table poon of fresh orange juice. Stir it well until you it reaches a smooth and light creamy texture. Use the spatula to spread it over the top of the cake.
7. Step Seven: Decorate Orange, Carrot, and Pecan Cake
Use fresh whole pecans and place them on the icing on the cake. Place the cake in the fridge or cover it with the cake cover and let it sit for some time, before you cut it and serve it to the guests.