Carrot and orange loaf cake

Name: Carrot and orange loaf cake
Ingredients: 3 medium carrots (225 g); 1 orange (zest); 45 ml orange juice; 2 sachets vanilla sugar; 3 eggs; 150 g sugar; 75 g oil; 1 teaspoon cinnamon; 250 g flour; 1/2 sachet baking powder (5 g); 10 g butter; 1 egg white; 15 ml orange juice; 200 g powdered sugar

Dessert - Carrot and orange loaf cake by Flavia I. - Recipia

Carrot and orange loaf cake bakes for about 30 minutes, then gets a thin glaze of egg white and powdered sugar. The crumb stays soft, with cinnamon and orange zest, and the glaze dries to a fine layer. I choose firm carrots and grate them finely so they mix well into the batter. Preparation: 20 minutes. Baking: 30 minutes. Rest: 50 minutes. Total time: 100 minutes. Servings: 8. Approximately 425 kcal and 6 g protein per serving.

Ingredients

3 medium carrots (225 g)
1 orange (zest)
45 ml orange juice
2 sachets vanilla sugar
3 eggs
150 g sugar
75 g oil
1 teaspoon cinnamon
250 g flour
1/2 sachet baking powder (5 g)
10 g butter

For the glaze

1 egg white
15 ml orange juice
200 g powdered sugar

Preparation

1. Zest the orange and squeeze the juice. Set aside 15 ml for the glaze, then mix the grated carrots with 45 ml juice, the vanilla sugar and the zest. 2. Beat the 3 eggs with the sugar until the mixture is foamy. 3. Add the oil and cinnamon, then fold in the sifted flour and baking powder. 4. Mix the carrots into the batter. 5. Grease a loaf pan measuring about 25 x 11 cm with butter and pour in the batter. Bake at 180 °C for 30 minutes; a toothpick inserted in the middle should come out clean. 6. Leave the cake to cool completely, about 40 minutes. 7. Lightly beat the egg white with the reserved 15 ml of juice. Gradually fold in the powdered sugar, spread the glaze over the cake and leave it to dry for 10 minutes.

Notes

Keep the cake covered in the fridge for up to 3 days; leave space above the glaze so it does not stick to the lid. A slice goes well with black tea, served plain so it does not overpower the orange zest. If you don't have an orange, use a lemon: add 45 ml juice to the batter and 15 ml to the glaze, and use the same amount of zest. For a gluten-free version, replace the flour with 250 g gluten-free cake mix; the cake still contains eggs. Choose firm carrots, not soft or wrinkled ones; very large carrots can have a woody core, which you should remove before grating. Grate only the colored part of the peel, as the white pith can be bitter. Cooling completely is the part we tend to rush a little, but a lukewarm cake softens the glaze and makes it slide off. If you want to serve it at a certain time, start a few hours ahead so it has time to cool and the glaze can dry.