Orange and Carrot Cake | No Spices, No Nuts
This refreshing orange and carrot cake is a delightful twist on the classic "Carrot Cake". It skips the spices and nuts, focusing on the bright, fresh flavors of carrots and oranges. It is really a sweet treat that everyone will adore, bringing a burst of sunshine to your table!
Equipment
Ingredients
- 9.52 oz (270 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
- 7.05 oz (200 g) granulated sugar (Original Recipe calls for 9.52 oz | 270 g)
- 3.53 oz (100 g) butter (Softened | At Room Temperature)
- 5 eggs (Large | At Room Temperature)
- 1 orange zest (From 1 large orange)
- 2.65 oz (75 g) orange juice (From 1 large orange)
- 10.58 oz (300 g) shredded carrots
Instructions
- Line a bundt cake tin with parchment paper and set aside. NOTE: For this recipe, I used my twisted Crown Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 340F/170C.
CAKE PREPARATION
- In a mixing bowl, whisk the all-purpose flour together with the baking powder. Set aside.9.52 oz all-purpose flour, 1 Tbsp baking powder
- In a separate mixing bowl, cream the softened butter together with the granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs, then add the orange zest, orange juice and shredded carrots. Mix until combined.3.53 oz butter, 7.05 oz granulated sugar
- Fold the flour/baking powder into the carrot batter until there are no more pockets of flour. NOTE: Do not over mix.5 eggs, 1 orange zest, 2.65 oz orange juice, 10.58 oz shredded carrots
- Pour the batter into your bundt cake and use your spatula to flatten the edges.
BAKE!
- Bake for 25 minutes at 340F/170C. (Every oven heats differently, monitor your cake from 22 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
- Once your Orange and Carrot Cake is out of the oven, let it cool down for about 10 minutes before demolding on top of a cooling rack. Enjoy & Bon Appétit!
- N.B. This cake is best enjoyed the day of. However, you can store it wrapped at room temperature up to 3 days.
Video
Special Notes
Nutrition
Nutrition Facts
Orange and Carrot Cake | No Spices, No Nuts
Amount Per Serving
Calories 247
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 86mg29%
Sodium 204mg9%
Potassium 147mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 18g20%
Protein 5g10%
Vitamin A 4500IU90%
Vitamin C 6mg7%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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