I was feeling at a loose end this morning so decided to bake a cake. We had eggs, carrots and oranges, so what else to make but a carrot and orange cake?
150 grams ( 1 large carrot) grated
1 Orange segmented
combine the carrot and orange in the food processor, or a mixing bowl.
Add the following:
100g Flour – gluten free or regular
1 tsp baking powder
a generous amount of liquid honey – i just tipped it in from the jar
2 eggs beaten
Combine all the above and pour into a greased baking tin. Mine was round and 20cm diameter. Bake at 175 degrees centigrade for around 25 minutes and do the skewer test
leave to cool in the tin for 5 minutes until it comes away from the side and then put on a rack to cool fully.
Now for the topping: Basically you can make your favourite coconut topping. I unfortunately was lacking most ingredients for a good topping, so made a simple orange and sugar glaze and sprinkled coconut flakes on top.
120g icing or powder sugar
the juice of an orange plus some zest
Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Pour onto the cooled cake, and sprinkle with desiccated coconut if you have it. Now I did find that at this stage the glaze tended to pour off the cake so I had it on a dish with sides to contain the glaze. The coconut stopped it going too far.
Here is the finished cake
Very moist and orangey. It is not really cake like, maybe because I left out any fat, but nice as a dessert.