Carrot Orange Cake

Hello Dear Friends,

I'm one of those people who like whatever comes out of the combination of carrots and oranges. The aroma of the orange and the texture of the carrot turn into a wonderful cake with a dense consistency and quite moist.

I didn't feel the need to add milk or yoghurt since it had lots of carrots in it. Some of my readers are surprised by this, but I would definitely recommend you to give it a try.

It is very important to whisk eggs and sugar thoroughly, as we do not add milk or yogurt. The foam should be foamy so that it does not become doughy while cooking.

Before taking the cake out of the oven, always check whether it is cooked with a knife or a toothpick. It will be cooked after 45 minutes, but if it comes out too moist, you can lower the heat and bake for another 10-15 minutes.

It is important that the consistency is dense and the orange slices are thin so that the oranges do not sink into the cake. You can use a 22-24 cm cake tin.

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Ingredients for Carrot Orange Cake Recipe

• 3 medium egg
• 1 cup powdered sugar
• 1 water glass measure of oil
• 1 cup of walnuts
• 2 cups grated carrots
• 1 teaspoon orange zest
• 1 teaspoon of cinnamon
• 1-2 drops of vanilla flavoring
• 1 package baking powder
• 2 water glass flour

How to Make Carrot Orange Cake Recipe?

1. Beat the eggs and granulated sugar until it becomes snow-like.
2. Add oil and continue whisking.
3. Add the flour, baking powder, orange zest and cinnamon and mix.
4. Add the grated carrots and walnut pieces and mix.
5. Grease the cake mold and pour the cake mix into the mold. Arrange the thinly sliced ​​orange on top of the cake mix. Bake in the oven preheated to 180 degrees for 45 minutes.
6. Remove the cake that has come to room temperature from the mold. Serve by slicing.