Carrot cake is a timeless dessert, beloved for its moist texture, rich flavor, and subtle spice. This particular recipe, with the addition of orange zest, juice, and raisins, elevates the classic carrot cake by introducing a refreshing citrus twist. Perfect for tea time, dessert, or even as a celebratory cake, this recipe provides a step-by-step guide to crafting a delicious, tender carrot cake that will become a family favorite.
Ingredients
Dry Ingredients:
- 250g all-purpose flour (approximately 1¾ cups, pressed into the cup)
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 4 large eggs
- 200g sugar (1 cup)
- 180ml oil (¾ cup, neutral oil like vegetable or canola works best)
- 1 tbsp orange juice
- 3 tbsp orange zest
Add-ins:
- 350g finely grated carrot (approximately 2 cups, pressed into the cup)
- 2 tbsp raisins
Tools and Equipment
- A 20cm x 6cm baking pan (approximately 8″ x 2″)
- Parchment paper for lining
- Mixing bowls (one large and one medium)
- Sifter for dry ingredients
- Whisk and spatula for mixing
- Toothpick for doneness testing
Directions
Step 1: Prepare the Carrots
Begin by coarsely grating the carrots. Using a food processor with a shredding blade can save time and produce consistent results. Set the grated carrots aside.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, sift together the flour, baking powder, and baking soda. Add the salt and whisk lightly to combine.
Step 3: Beat the Wet Ingredients
In a large mixing bowl, crack the eggs and beat them with the sugar and salt until the mixture turns pale and fluffy. Add the orange juice and orange zest, mixing well to infuse the batter with citrus flavor. Slowly stream in the oil while continuing to beat, ensuring the mixture is well-emulsified.
Step 4: Combine the Wet and Dry Ingredients
Gradually fold the sifted dry ingredients into the wet mixture. Use a spatula and mix gently to avoid overworking the batter. Overmixing can result in a dense cake.
Step 5: Incorporate the Carrots and Raisins
Gently fold the grated carrots into the batter until evenly distributed. Follow by folding in the raisins, ensuring they are spread throughout the mixture for bursts of sweetness in every bite.
Step 6: Prepare the Baking Pan
Line the baking pan with parchment paper, ensuring the paper covers the sides to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula for an even surface.
Step 7: Bake the Cake
Preheat your oven to 170°C (340°F). Place the pan on the middle rack and bake for approximately 90 minutes. Check for doneness around the 80-minute mark by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. If batter clings to the toothpick, continue baking in 5-minute intervals, checking after each interval.
Baking Tips
- Don’t Overmix the Batter: To achieve a tender, fluffy cake, mix just until the ingredients are combined. Overmixing can result in a dense texture.
- Monitor Baking: If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning while allowing the inside to bake fully.
- Room Temperature Ingredients: Use room-temperature eggs and orange juice for a smoother batter that bakes evenly.
- Moisture Check for Carrots: If your carrots are too moist after grating, pat them lightly with a paper towel to remove excess moisture.
Serving Suggestions
- Serve the cake warm or at room temperature for the best flavor.
- Dust the top with powdered sugar for a simple yet elegant finish.
- For a decadent treat, top the cake with a classic cream cheese frosting. Whisk softened cream cheese, powdered sugar, and a touch of vanilla for a smooth, tangy topping.
- Garnish with additional orange zest or a handful of chopped nuts, such as walnuts or pecans, for extra crunch.
- Pair a slice of carrot cake with a cup of freshly brewed coffee or a hot cup of tea for a delightful afternoon snack.
Nutritional Benefits
- Carrots: Packed with beta-carotene, carrots are a rich source of vitamin A, promoting healthy skin and eyesight.
- Eggs: Provide essential protein and healthy fats.
- Orange Juice and Zest: Infuse the cake with vitamin C and a refreshing citrus note.
- Raisins: Add natural sweetness and are a good source of dietary fiber and iron.
Storage and Reheating
- Refrigerate: Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: For longer storage, freeze individual slices in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheat: To enjoy the cake warm, reheat slices in the microwave for 15–20 seconds or in the oven at a low temperature until heated through.
Frequently Asked Questions
1. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for structure.
2. Can I add nuts or other add-ins?
Certainly! Chopped nuts like walnuts or pecans are a classic addition. You can also try shredded coconut or chocolate chips for variation.
3. What’s the best way to ensure a moist carrot cake?
Using oil instead of butter keeps the cake moist. Additionally, avoid overbaking, and consider adding an extra tablespoon of orange juice for additional moisture.
4. Can I reduce the sugar?
Yes, you can reduce the sugar by up to 50g without significantly affecting the texture or flavor. For a natural sweetener, substitute part of the sugar with honey or maple syrup.
Conclusion
This Carrot Cake with Orange Zest and Raisins is the perfect dessert for any occasion. Its tender crumb, moist texture, and delightful citrus flavor make it a standout treat. The addition of carrots not only enhances the flavor but also provides nutritional benefits, making it a wholesome choice for families. With its long shelf life and versatility, this carrot cake is sure to become a staple recipe in your kitchen. Try it today, and enjoy the irresistible combination of flavors and textures!