If you're looking for a cake that's not only moist and flavorful but also bursts with a citrusy zing, this Zesty Orange Carrot Cake is for you. A delightful twist on the classic carrot cake, this recipe combines the earthy sweetness of carrots with the bright, refreshing notes of orange.
The foundation of this cake is all-purpose flour, which gives it structure. Baking powder and baking soda act as leavening agents, ensuring the cake rises beautifully. A pinch of salt enhances the flavors, while ground cinnamon and nutmeg add a warm spice that complements the sweetness.
Unsalted butter provides richness and moisture, while a combination of granulated sugar and brown sugar adds sweetness with a hint of molasses. Eggs help bind the ingredients together, and vanilla extract adds depth of flavor.
The star ingredients, freshly squeezed orange juice and orange zest, infuse the cake with a bright citrus flavor. Grated carrots keep the cake moist and add natural sweetness, while chopped walnuts and raisins provide texture and additional flavor.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancier touch, drizzle a simple orange glaze over the top. A cup of herbal tea or a glass of chilled white wine complements the citrus flavors beautifully.
Start by preheating your oven to 350°F (175°C). This ensures it's hot and ready when the batter is done. Grease a 9x13 inch baking pan, so the cake doesn't stick.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps distribute the leavening agents and spices evenly.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for a tender cake texture. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, orange juice, and zest for that citrusy punch.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the cake tender. Gently fold in the grated carrots, walnuts, and raisins, ensuring they're evenly distributed.
Pour the batter into your prepared pan and spread it evenly. Bake for 35 to 40 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.
Share