SAEDNEWS: Orange and Carrot Cake is one of the most delicious and elegant Iranian cakes, perfect even for birthdays. Here's a step-by-step guide to making this delightful dessert.
This cake is popular worldwide and has many variations. One common recipe includes walnuts for added flavor, making it even more delicious. Let’s learn how to make Orange and Carrot Cake, either with or without an oven.
Eggs: 3
Sugar: 1.5 cups
Vegetable oil: 80 g (approx. 1/3 cup)
Milk: 1 cup
Grated carrot: 1 (medium-sized)
Orange zest: Grated peel of 1 orange
Orange juice: Juice of 1 orange
Baking powder: 10 g (approx. 2.5 tsp)
Vanilla powder: 5 g (or a small pinch of Iranian vanilla)
Flour: 3 cups
Cinnamon: 2 tsp
Beat the eggs and sugar thoroughly until foamy.
Gradually add vegetable oil, milk, and orange juice while mixing.
Add baking powder and vanilla, mixing on low speed with an electric mixer.
Slowly incorporate the flour while stirring.
Mix in the grated carrot, orange zest, and cinnamon. Stir until well combined.
Grease your baking mold and pour the batter into it.
Bake in a preheated oven at 180°C (356°F) for about 35 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
Optionally, melt chocolate using the bain-marie method and drizzle over the cake for added flavor.
Eggs: 3
Sugar: 220 g
Juicy orange: 1
Grated carrot: 200 g
Flour: 250 g
Vegetable oil: 120 g
Baking powder: 2 tsp
Orange zest: 1 tsp
Lemon juice: Juice of ½ lemon
Salt: A pinch
Grease your baking molds with butter and dust them with flour, shaking off the excess.
Preheat the oven to 180°C (356°F).
Grate the carrots finely. Grate the orange peel without including the bitter white part, then squeeze the juice. Squeeze half a lemon for juice as well.
Sift the flour and baking powder together three times to aerate.
Beat the eggs and sugar with an electric mixer on high speed for 5 minutes until the mixture becomes pale and fluffy.
Add grated carrots, vegetable oil, and mix. Gradually incorporate this into the egg mixture, beating for 1 minute.
Add orange zest, orange juice, lemon juice, and salt. Mix for 2 minutes until the batter is smooth and orange-colored.
Gently fold in the sifted flour mixture using a spatula or whisk until well combined.
Pour the batter into the prepared molds. Tap the molds on the counter three times to remove air bubbles.
Bake in the oven for 45 minutes until golden and puffed. Turn on the upper heating element briefly for browning if needed.
If not using an oven, grease a non-stick pot well. Preheat it on a diffuser for 20 minutes, then pour in the batter. Cover with a tight-fitting lid and cook over very low heat for 1 hour.
Once cooked, decorate as desired and serve. Enjoy!
When grating the orange peel, avoid the white part to prevent bitterness.
Always test the cake with a toothpick before removing it from the oven.
For electric ovens or toaster ovens, reduce the temperature by 20°C.
