Carrot cake

Wednesday, November 4, 2015

This is a guest post by Anna. She is my most active guest blogger. This is not her first recipe here. You can see her other guest posts in her page.

Usually Anna sends a picture of the whole cake to go with her recipe. This one however was so delicious that I was lucky to get a picture of one piece!

The highlight of this biscuit is the addition of the orange zest. The recipe is very simple, but the result is striking. The amount of dough that you get from the ingredients is enough to make a small cake (3 thin layers with the diameter about 18 cm (7 inches) or 2 layers with the diameter about 22-25 cm (8-9 inches) or or small baking tray of muffins.


200 g (7 oz) of grated carrots
175 g (6 oz) of sugar
150 g (5,3 oz) of melted butter
175 g (6 oz) of flour
1 tsp. of baking powder
3 eggs
zest of one orange

400 g (14 oz) of sour cream
100 g (3,5 oz) of caster sugar


1. Mix carrots, sugar, melted butter, flour, baking powder, yolks and orange zest  in a large bowl with a spoon. 

2. Beat the egg whites and a couple pinches of salt with a mixer into a solid foam in another bowl.  Gently mix the dough. 

3. Heat oven to 350F. I baked 3 cake layers separately in 7" diameter tray. It took 25 minutes per each layer. I had one cooking tray though. You can also bake the whole cake in the same deep tray (it will take you 45-50 minutes) and then cut it into three layers. 

4. Mix the sour cream and the caster sugar to make the icing. Leave it to cool down in a fridge for ten minutes if it the mixture is too runny.

5. I love my biscuits impregnated with juices. This time I used freshly squeezed orange juice. It gave it an unusual taste.

6. Spread a few spoonfuls of orange juice and then the icing over each cake layer before you assemble the cake.

7. Try to take a picture of your cake before it is gone!

Beautiful nature

VanDusen botanical garden, Vancouver, BC, Canada

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