Moist Carrot Bundt Cake with Refreshing Icing

This is probably one of most delicious carrot cakes I’ve ever tried, with a moist and soft consistency and rich and refreshing flavor. A moist carrot Bundt cake with refreshing icing is ideal for any season! It goes perfectly with a nice cup of fruit tea (hot or cold) and strong espresso coffee. Try it! It will take you around 5 minutes to prepare it plus 45 minutes to cook. And your kitchen will smell lovely! Here is the recipe:

Servings 10-12

Ingredients:

For the carrot Bundt cake:

  • 3 -4 medium carrots (270 grams)
  • 160 ml peanut oil (or extra-virgin olive oil)
  • 3 eggs, at room temperature
  • 220 grams sugar
  • 1 organic orange, grated
  • 240 grams flour
  • 1 sachet of baking powder

For the icing:

  • 1 cup icing sugar.
  • 1 tablespoon freshly squeezed orange juice
  • Water

Instructions:

To make the carrot cake:

  • Preheat the oven to 180°C/ 350°F/Gas Mark 4. Grease and flour a 24 cm Bundt cake mold. Set aside.
  • In the food processor/blender, process the carrots, add the oil and continue to blend until you have a nice orange cream.
  • In a mixing bowl, using an electric mixer, beat the eggs and sugar together (1-2 minutes) or until they are light and fluffy.
  • Then, add the grated orange peel, the blended carrots, and Apply the flour and baking powder and mix well.
  • Pour the batter into the prepared mold. Bake for about 40-45 minutes (always do the toothpick test – the cake should be dry).
  • Let the cake cool in the mold and then turn it into a wire rack.

To make the icing:

  • In a bowl, apply the icing sugar.
  • Add 1 tablespoon of orange juice and 1 tablespoon water.
  • Mix thoroughly.
  • Apply more water one teaspoonful at a time until the desired consistency is reached; spread it all over the cake. Slice and serve.
Trending  Double Chocolate Rum Balls

Enjoy!

 

Add Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.