Easter Orange Carrot Cake with Vanilla Whipped Cream and Orange Confit

We used kitchen scales to make sure the recipe works better

Yield: 6-7 portions


Cake Batter*
135 grams Thinly Grated Carrot
95 grams Sugar
2 Eggs (about 100 grams total)
60 ml Vegetable or Canola Oil
110 grams Flour
20 grams Coconut flour
5 grams Baking Powder
1 tablespoon Orange zest
20 ml – Orange juice
50-60 grams Chopped walnuts (lightly roasted)
Pinch of salt

TOTAL WEIGHT: ~595 grams
Prep time: 1 hour and/or overnight

Preheat the oven to 180C or 360F.
Using a stand or hand mixer, whip eggs and sugar until the mixture becomes light and airy. Add oil and continue whipping.
In a separate bowl whisk together flour, baking powder and salt.
Add to the flour mixture thinly grated carrots, orange juice, orange zest and walnuts. Gently mix together using a spatula.
Lightly grease and line your baking form with the parchment paper.
Pour the batter in the form and bake for 25 minutes or longer depending on your oven.
If ready, a toothpick inserted in the center should come out clean. Let it cool completely. Then wrap in food grade cling film and leave in the fridge overnight.

* Best to leave the cake overnight to cool down (it will be less crumbly), however, if you can’t wait you can enjoy it right away.
** You can either use a rectangular form 15*20 cm or 6*7,5 inches, or a loaf tin 8.25*2.16*2.16inch (this is what we used, however, you will still have some batter left, it will be also enough for 2 muffins).

Orange confit
***2 oranges (sweet variety)
****3-4 tablespoons of sugar (add more if you’d like)
2 grams of pectin

Prep time: 30 mins

First grate the oranges to get the zest, then peel them. Cut orange slices into smaller pieces.
In a saucepan mix together zest, orange slices and 1 tablespoon of sugar.
Melt the sugar and bring the mixture to a boil.
Mix the remaining sugar with the pectin and add to the saucepan. Cook for another 1-1,5 minutes on medium.
In the end you can use a hand blender to make the mixture smoother. Put in the clean container and let it cool.

*** Navel oranges are used in this recipe , however, they still had a bit of tartiness to them. So you are encouraged to try other varieties.
**** A spoon of honey can also be used

Vanilla Whipped Cream
400 grams Cream cheese
70 grams Icing sugar
80 grams Heavy cream
1 tbsp Vanilla Paste or 1 vanilla pod

TOTAL WEIGHT: ~550 grams
Prep time: 20 mins

Whip cream cheese, icing sugar, heavy cream and vanilla until stiff peaks form. Be sure not to over whip. Put it in the piping bag with your favorite pastry nozzle and keep in the fridge until it’s time to use.

Cut the cake or the loaf into squares. Turn up the side of the cut. Put a dollop of the orange confit and spread evenly, followed by the vanilla cream. Enjoy:)