Moist Carrot and Orange Cake
A wonderfully tender and fragrant cake that pairs the natural sweetness of carrot with a bright citrus lift from orange. Made effortlessly in a blender, it stays moist for days and is loved by every generation at the table.
🛒 Ingredients
20 servings
- 2 cups all-purpose flour
- 2 cups sugar
- 2 raw carrots, peeled and roughly chopped
- 1/2 orange with peel (seeds and white pith removed)
- 1 cup vegetable oil
- 4 eggs
- 1 tablespoon baking powder
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease and flour a 24 cm cake pan.
- 2
Place the carrots, orange, eggs, and oil in a blender. Blend until completely smooth.
- 3
Pour the mixture into a large bowl. Add the flour and sugar, whisking by hand or with an electric mixer until the batter is smooth and lump-free.
- 4
Gently fold in the baking powder with a spatula — do not overmix at this stage.
- 5
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
- 6
Allow the cake to cool for 10 minutes before turning it out onto a wire rack.
💡 Chef's Tip
For an extra citrus boost, stir in the grated zest of a whole orange before baking. Once cooled, drizzle with a simple orange glaze: mix icing sugar with a few teaspoons of fresh orange juice until pourable.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
