Moist Carrot Orange Cake Recipe
A Moist Carrot Orange Cake, that when sliced, is all about the vibrant orange carrots, sunny orange zest and the richness of real yogurt.
Servings 8 servings
Equipment
- Food processor or Box grater
- Whisk and large bowl
- 9-inch Springform pan
Ingredients
- 3 cups Carrots peeled and shredded
- 1 1/3 cup Sugar
- 4 Eggs separated
- 1 cup Oil sunflower or other light flavor
- 1 cup Yogurt
- 1 Orange juice and zest
- 2 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Powdered sugar finishing
Instructions
- Preheat the oven to 350. Rub oil or spray non-stick inside the baking pan, preferably a springform pan.
- Whisk the egg whites until fluffy and set aside. Mix the egg yolks, carrots, sugar, oil, yogurt, juice of the orange and 1 tablespoon of orange zest together (saving some zest for garnish).
- Sprinkle in the flour, baking soda, baking powder and salt and mix batter well. Fold in the whipped egg whites, well without whisking.
- Pour into prepared baking pan and bake until tester comes out clean, about an hour.
- Once cool, powdered sugar can be dusted across the top with a generous zest of orange rind.