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Formentera Carrot and Orange Cake_001

Formentera Carrot and Orange Cake

A delightful fusion of earthy carrots and zesty oranges, this Formentera-inspired cake brings the essence of Mediterranean flavors to your table, perfect for a dessert or a sweet breakfast treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Mediterranean
Servings 8 servings
Calories 530 kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Grater
  • Citrus juicer
  • Zester
  • Electric mixer or whisk
  • Spatula
  • Wire rack

Ingredients
  

  • 2 cups all-purpose flour 240g
  • 1 1/2 cups granulated sugar 300g
  • 2 tsp baking powder 10ml
  • 1/2 tsp baking soda 2.5ml
  • 1/2 tsp salt 2.5ml
  • 1 1/2 tsp ground cinnamon 7.5ml
  • 1/2 tsp ground nutmeg 2.5ml
  • 1 cup vegetable oil 240ml
  • 4 large eggs
  • 2 cups grated carrots about 4 medium carrots, 260g
  • 1/2 cup freshly squeezed orange juice 120ml
  • Zest of 1 orange
  • 1 tsp vanilla extract 5ml
  • 1/2 cup chopped walnuts optional, 60g

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, beat together the vegetable oil and eggs until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Fold in the grated carrots, orange juice, orange zest, and vanilla extract. If using, stir in the chopped walnuts.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Once done, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Notes

For a lighter texture, you can sift the flour before measuring.
If you prefer, you can substitute half of the oil with unsweetened applesauce to reduce the fat content.
To make a cream cheese frosting, beat together 8 oz of cream cheese, 1/4 cup of softened butter, 1 cup of powdered sugar, and 1 tsp of vanilla extract until smooth and spread over the cooled cake.
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life.
Keyword Carrot Cake, Formentera Carrot and Orange Cake, Mediterranean Dessert, Orange Cake