Description
A delightful cake that combines the sweetness of carrots and oranges with a zesty kick from ginger, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) light brown sugar
- 2 large eggs
- Zest of 1 large orange
- 1 tsp vanilla extract
- ½ cup (120ml) freshly squeezed orange juice
- 1 ½ cups (160g) finely grated carrots
- ½ cup (100g) granulated sugar
- ½ cup (120ml) water
- 2 tbsp fresh ginger, finely sliced
- 1 tbsp fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Cream together the butter and brown sugar in a large bowl until pale and fluffy. Add eggs one at a time, then stir in orange zest and vanilla.
- Combine the dry ingredients with the wet mixture alternately with orange juice. Fold in grated carrots.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, checking for doneness with a skewer.
- For the ginger syrup, combine sugar, water, and ginger in a saucepan, heat until sugar dissolves, then simmer for 3-4 minutes. Stir in orange juice and strain.
- Once the cake is baked, poke holes in the top and pour the warm ginger syrup over it. Allow to cool before serving.
Notes
- Use fresh ingredients for the best flavor.
- Allow the cake to cool completely before slicing.
- This cake pairs well with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Carrot Orange Cake, Ginger Syrup, Dessert, Baking