Glazed carrot cake

Glazed carrot cake

Glazed carrot cake


5 medium carrots ≈ 500 g
2/3 cup flour
100 g butter
150 g peeled almonds
1 cup brown sugar
3 eggs
1 protein
1 tsp baking powder
2 large oranges
1 tsp cinnamon
150 g of powdered sugar
1 tbsp liqueur Cointreau
100 g apricot jam
butter and flour for greasing and dusting form


Carrot rub on a fine grater. Wash and pat dry the oranges, with half of the orange, remove the zest into thin slips, the rest peel rub on a small grater. Squeeze the juice of half an orange.

Sift the flour together with baking powder. Grind the almonds in a blender until fine crumbs and add the flour.
Whisk the softened butter with the sugar, put the orange peel and ground cinnamon, stir.

Then type in one egg, each time carefully whisk

Stir flour mixture, put the grated carrots and whipped to a froth protein. Gently stir with a spatula.
Brush with oil and sprinkle with flour with a diameter of 22 cm, pour it in the dough and bake in a preheated 180 ° C oven for 35-40 minutes.

Cool the cake on a wire rack. Cut the cake into two parts and promazhte apricot jam.
For glaze Stir in powdered sugar in the liquor, add 2 tablespoons of orange juice, carefully mixed.

Put the cake on a serving platter, pour the glaze, decorate with strips of peel, refrigerate for 1 hour.

You can not miss the mark cakes confiture and easy quiche with citrus aroma, mixed with whipped cream.

Bon Appetit!

Glazed carrot cake

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