This delightful orange carrot cake is not your average dessert! Bursting with citrusy goodness and flecked with coconut and sesame, it’s incredibly moist and flavorful. Plus, it’s surprisingly easy to make, taking just about an hour from prep to plate.
Ingredients:
- 4 carrots
- 4 tablespoons coconut flakes
- 2 tablespoons sesame seeds
- 50 ml vegetable oil (neutral in flavor)
- 3 egg whites
- 2 egg yolks
- Juice of 1 small orange
- Sweetener, to taste (see Cooking Tip for options)
- A pinch of salt
- Zest from 1 orange
- Juice from the grated carrots
For the Cream:
- Juice from 1 small orange
- 1 tablespoon tapioca starch or 2 tablespoons rice flour
- 1 egg yolk
- Sweetener, to taste
Directions:
- Prep the Carrots: Begin by finely grating the carrots. Set them aside to release some moisture, then squeeze out the juice and reserve it for the cream.
- Mix the Batter: In a bowl, whisk together two egg yolks, your chosen sweetener, and orange zest. Add the orange juice, ground sesame seeds and coconut flakes, and vegetable oil, mixing well.
- Fold in the Whites: In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gently fold them into the carrot mixture to keep it airy.
- Bake the Cakes: Divide the batter between two greased cake pans. Bake in a preheated oven at 185°C (365°F) for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Cream: While the cakes bake, heat the reserved carrot juice and orange juice in a saucepan until boiling.
- Thicken the Cream: In a separate bowl, whisk together tapioca starch (or rice flour) with cold water and one egg yolk. Slowly pour this mixture into the boiling juice while constantly stirring. Cook for 5 minutes, or until thickened. Add sweetener to taste and let cool.
- Assemble and Enjoy! Once the cakes and cream are cool, spread the cream between the cake layers and over the top. Garnish with walnuts or your preferred topping, and savor the unique flavor of this delicious cake!
Serving Suggestions
This cake is perfect for any occasion! Enjoy it for dessert with a cup of tea or coffee, serve it as a special afternoon snack, or bring it to a potluck.
Cooking Tips
- Sweetener Options: Feel free to adjust the amount of sweetener to your preference. You can use granulated sugar, brown sugar, honey, or maple syrup.
- For a richer flavor: Substitute whole wheat flour for half of the all-purpose flour.
- No tapioca starch or rice flour? You can substitute cornstarch, using twice the amount (2 tablespoons).
Nutritional Benefits
This cake is surprisingly packed with some good-for-you ingredients! Carrots are a great source of beta-carotene, which converts to vitamin A in the body. Plus, you get some healthy fats from the coconut and nuts (if used).
Dietary Information
This recipe is naturally gluten-free as long as you use gluten-free flour alternatives. However, it does contain eggs and dairy.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This Recipe
This carrot cake is not only easy to make, but it’s also bursting with flavor and moisture. The orange adds a delightful citrusy twist, and the coconut and sesame seeds provide a unique textural contrast. Plus, it’s a healthier alternative to traditional carrot cake thanks to the addition of carrots and the use of alternative sweeteners.
Conclusion
So next time you’re looking for a delicious and easy dessert, give this orange carrot cake a try! You won’t be disappointed.