These days it has been 35-40+ degrees Celsius here in Azerbaijan, so I was thinking of what to bake that wouldn’t melt or be too heavy for summer. Eventually I found this carrot cake recipe, which is actually so sweet and an explosion of flavors. While I know carrot cakes are traditionally served with cream cheese frosting, this recipe calls for orange glaze, so I decided to follow it. If you’re a fan of spices in dessert, then you must give this a try.
- 175 gr. brown sugar
- 3 lightly beaten eggs
- 175 ml. sunflower oil
- 140 gr. grated carrot (I grated 1 jumbo carrot)
- 100 gr. raisins (I used golden raisins)
- zest of 1 orange
- 175 gr. flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 2 teaspoons baking powder (I used 1 Dr. Oetker sachet)
- 1/2 teaspoon grated nutmeg
- 175 gr. powdered sugar
- 2 tablespoons orange juice
Pre-heat the oven to 180°C/356°F and line either an 18 cm. square or 22 cm. round cake pan with parchment paper. Add the sugar, eggs, and oil into a bowl. Use a wooden spoon or silicone spatula to mix. Make sure your eggs are already beaten before you add them, by the way! Then add your carrot, raisins, and orange zest – I bought the biggest carrots I could find at the supermarket, so 1 jumbo carrot was enough, but you should still measure to be sure. Also, originally the recipe states to include an entire large orange’s zest, but I think that’s too much, so I only grated half of the big orange. In a separate bowl sift your flour, soda, cinnamon, baking powder, and nutmeg. If you use self-raising flour, then skip the baking powder. As a side note, you can grate nutmeg yourself or use store-bought grated nutmeg like I did. Bake for 40-45 minutes and poke the cake with a toothpick in the middle to be sure it is ready.
Allow your cake to cool for 5-10 minutes before you gently take it out of the cake pan and flip it over. Then prepare your sugar glaze by mixing the powdered sugar and freshly squeezed orange juice; I used exactly 2 tablespoons but just keep slowly adding till you have the right consistency. I have to say, though, that the amount of glaze is too much for this cake; I personally used all of it, but when I watched the recipe video, I noticed that the lady only used a few spoonfuls.
All in all, this cake will burst with flavors and aromas, expect your whole kitchen to smell like spices and orange! I didn’t know what to make of the cake when I took my first bite, as I’m not accustomed to so many flavors in one dessert, but after a few more I was able to appreciate its taste. It’s probably great for fall more than summer, as it even reminds me of chai latte, actually. In any case, it’s soft and moist, with an acidic touch because of the orange, sweet touch because of the raisins, and spicy smell because of the cinnamon and nutmeg. Give it a try!
Until next time!