Carrot Puree Cake
Submitted by facebook_10000022423
Carrot puree cake bakes smooth, cooked carrot puree into an ultra-moist crumb, warmed with cardamom and cinnamon and brightened with orange. Topped with classic cream cheese frosting for a fresh twist on carrot cake.
YIELD
10 servingsPREP
30 minCOOK
30 minREADY
110 minMost carrot cakes rely on shredded carrot, but this one takes a different road: the carrots are cooked soft and pureed smooth before they go into the batter. The result is a carrot cake with an exceptionally moist, even crumb and none of the stringy bits.
The spicing leans elegant rather than heavy. Warm cinnamon and fragrant cardamom do the work, while orange zest and a splash of fresh juice add a bright, citrusy lift you don’t usually find in carrot cake.
Because it’s built on oil rather than butter, the cake stays tender for days.
Folding the dry ingredients in gently, in two additions, keeps the batter light and stops it from turning tough.
The finish is a thick swirl of cream cheese frosting, tangy and rich against the spiced, citrusy crumb.
Pro Tips
- Cool the carrot puree before adding it so it doesn’t scramble the eggs.
- Fold the flour in gently; overmixing develops gluten and toughens the crumb.
- Test with a skewer, which should come out clean from the center before you pull the cake.
- Cool the cake completely before frosting, or the cream cheese will slide off.
Variations
- Add chopped walnuts or pecans to the batter for crunch.
- Fold in raisins or chopped dates plumped in the orange juice.
- Swap the orange for a little grated ginger for a spicier edge.
Ingredients
Directions
cook carrots and make purée with a fork or in a foodprocessor. Wash the orange and make zest and juice.
Combine all dry ingredients, not the sugar, in a bowl and sett a side.
In the mixing bowl combine canola oil, eggs and sugarn until slightly thickened. Add the dry ingredients in 2 additions and gently fold in with a rubber spatula.
Line a round cakepan 10 " with baking paper. Pre-heat oven to 375 and place a rack center- low of the oven. Bake for 30 minutes until a stick inserted in center of the cake comes out clean.
Remove from the oven and cool on a wire rack.
To make the frosting:
In your mixin bowl cream cream cheese and buttter. Gradually beat in the powdered sugar until incoporated and smooth.
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