Carrot Glaze Cake

This delightful carrot glaze cake is a joyous combination of sweet and citrusy flavors with hints of spice, perfect for any occasion. The cake is moist and rich, featuring freshly grated carrots and raisins, providing a pleasing texture with unexpected bursts of sweetness. The subtle warmth of cinnamon melds beautifully with the citrus zest from orange peel, creating an inviting aroma that fills your kitchen during baking. The crowning touch is a luscious orange-flavored glaze, enhancing the cake's natural sweetness while adding a glossy finish. Topped with crunchy walnuts, this cake offers a delightful contrast to its velvety crumb. It's an easy yet impressive dessert that fits well into any festive spread. With just an hour to prepare and bake, this cake makes for a convenient treat that never fails to impress. Whether it's for a family gathering, a simple afternoon treat, or a holiday feast, this carrot glaze cake never goes out of style. A delightful journey of flavors awaits you in every slice.

Ingredients

Main Ingredients

200 g brown sugar
200 ml sunflower oil
200 g wheat flour
3 large eggs
3 carrots, grated
100 g raisins
1 orange, zested

Spices

1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

Glaze Ingredients

300 g powdered sugar
2-3 tbsp orange juice
Walnuts for garnish

Preparation Time

Total Time: 60 minutes (Prep: 20 minutes, Cook: 40 minutes)

Step-by-Step Instructions

Mix the Wet Ingredients: In a large bowl, combine the brown sugar with the sunflower oil and eggs. Whisk until the mixture is smooth and slightly frothy.
Add the Vegetables and Fruits: Stir in the grated carrots, orange zest, and raisins, ensuring they are evenly distributed throughout the mixture.
Combine Dry Ingredients: In a separate bowl, sift together the wheat flour, baking powder, baking soda, and cinnamon.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring continuously until a smooth batter forms. The batter will be soft and relatively runny.
Preheat the Oven: Set the oven to 180°C (356°F) to preheat while you prepare the batter.
Prepare the Baking Tin: Grease a cake tin or line it with parchment paper to prevent sticking.
Pour the Batter: Transfer the batter into the prepared cake tin, using a spatula to smooth out the surface.
Bake the Cake: Place the tin in the preheated oven and bake for approximately 40 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the tin briefly before turning it out onto a wire rack to cool completely.
Prepare the Glaze: In a mixing bowl, combine the powdered sugar with the orange juice, stirring until the glaze is smooth and spreadable.
Glaze the Cake: Once the cake is completely cooled, pour the glaze over the top, allowing it to drip down the sides for a decorative effect.
Garnish: Sprinkle walnuts over the glazed surface for added texture and flavor.
Serve and Enjoy: Slice the cake into wedges and serve it at room temperature for best flavor.
Store Properly: Keep any leftovers wrapped tightly at room temperature, or store in an airtight container in the refrigerator.
Alternate Baking Method: Consider baking in muffin tins for individual servings and adjust the bake time to about 20 minutes.
Optional Add-Ins: For added depth, consider mixing in shredded coconut or crushed pineapple into the batter.
Test Aroma and Texture: During the mixing of ingredients, pay attention to the aroma; it should be sweet and fragrant, hinting at the spices and orange.
Adjust Glaze Thickness: If the glaze is too thick, thin it with small increments of orange juice; if too thin, add powdered sugar by the teaspoon until the desired consistency is reached.
Presentation: Place the cake on a decorative platter before glazing for an attractive presentation.
Final Taste Check: Ensure a harmonious blend of flavors in the final product to achieve a delightful taste that celebrates all components together.

Tips

Storage: Wrap the cake well to maintain moisture for up to 3 days.
Substitutions: Substitute walnuts with pecans or almonds if preferred.
Spice Level: Adjust the amount of cinnamon to taste.
Enhanced Flavor: Toast the walnuts before garnishing for a richer taste.

Nutritions

Calories: Approximately 350 per serving
Protein: 4g per serving
Fats: 18g total fat per serving
Carbs: 45g per serving

Variations

Gluten-Free Option: Use almond flour or a gluten-free baking mix.
Vegan Version: Replace eggs with flaxseed meal or unsweetened applesauce.
Lower Sugar Alternative: Use coconut sugar or a natural sweetener like stevia.
Dairy-Free Glaze: Use almond or oat milk instead of orange juice for a creamier glaze.

Serving Suggestions

Pair with a hot cup of tea or coffee.
Serve with a scoop of vanilla ice cream for a decadent dessert.
Garnish with fresh orange slices for added visual appeal.

Best Places

Bakery Lorraine - Known for their creative pastries and warm ambiance.
Location: 306 Pearl Pkwy, San Antonio, USA.
Pasticceria Marchesi - Traditional Italian bakery with luxurious treats.
Location: Via Santa Maria alla Porta 11/a, Milan, Italy.
Tartine Bakery - Acclaimed for their innovative bread and desserts.
Location: 600 Guerrero St, San Francisco, USA.
Le Meurice - Offers an exquisite dining experience with delectable pastries.
Location: 228 Rue de Rivoli, Paris, France.
Demel's - Austrian classic café renowned for its cakes and confections.
Location: Kohlmarkt 14, Vienna, Austria.
Fika - A Swedish café with modern takes on traditional pastries.
Location: 407 Park Ave S, New York, USA.
Ladurée - World-famous for its macarons and charming atmosphere.
Location: 75 Avenue des Champs-Élysées, Paris, France.
Konditori La Glace - Copenhagen's oldest patisserie, offering authentic Danish cakes.
Location: 25 Skoubogade, Copenhagen, Denmark.
Café Central - A historical coffeehouse with a luxurious pastry selection.
Location: Herrengasse 14, Vienna, Austria.
Red Door Bakery - A hidden gem specializing in artisanal bread and creative bakes.
Location: 3 Elizabeth St, Croydon, Australia.