Orange and Carrot Cake (Bolo de Laranja e Cenoura) Recipe
Stop searching for the perfect dessert because this Portuguese orange carrot cake is an absolute revelation. As an experienced baker I guarantee this vibrant bolo de laranja e cenoura delivers an incredibly tender crumb and bright citrus punch. You have finally found the ultimate moist carrot and orange cake recipe drenched in a zesty citrus syrup that will make your kitchen smell phenomenal.
Ingredients
Equipment:
Directions
- Preheat the oven to 180°C or 350°F.
- Peel the carrots and then grate them.
- In a shredder, blender or similar, add the grated carrot, the thin peel of the orange and the oil and blend everything into a paste.
- Beat the sugar with the eggs and then add part of the flour, part of the carrot mixture, the rest of the flour and the rest of the carrot preparation, beating between each addition.
- Add the baking powder and stir.
- Grease a form with butter and dust it with flour.
- Pour the prepared batter into the form and bake until cooked (between 45 to 50 minutes).
- While the cake cools, heat the sugar and the juices from the oranges and lemon until the sugar dissolves.
- Unmold the cake from the form and drizzle it with the syrup.
Adapted from a Recipe by: Desastres Culinarios
Nutritional Facts (Per Serving)
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