Orange & Carrot Cake Recipe

Recipe by Nik Sharma, adapted by TWS contributer, Carolee Krause

Looking for that perfect dessert to cap off your Spring dinner party? Look no further than this delectable Orange Carrot cake. Balanced and sweet, this cake pairs well with the Peller Estates Private Reserve Chardonnay. Try this pairing for yourself.

•           Baking Spray
•           4 cups of carrot, peeled and finely grated (about 1 pound)
•           ½ cup of dried apricots
•          1/3 cup of candied orange peels, finely chopped
•          ½ cup of raw pistachios, chopped
•           1 ½ cups of grapeseed oil, or other neutral-flavoured oil
•          2 cups of dark brown sugar
•          4 large eggs at room temperature
•           1 ½ tbsp of grated orange peel plus ½ a cup of orange juice
•          2 cups of all-purpose flour
•          1 ½ tsp of baking powder
•           1 tsp ground green cardamom
•           1 tsp ground ginger
•           ½ tsp baking soda
•         ¼ tsp kosher salt

(Makes about 1 cup)

•         2 medium carrots, scrubbed & very thinly sliced into coins on a mandolin
•          2 tbsp of sugar, plus more

•  ¼ cup of cream cheese at room temperature
•         2 tbsp of unsalted butter at room temperature
•         1 ½ cups of powdered sugar, divided
•          ¼ cup of sour cream
•         ½ tbsp of grated orange zest plus more for garnish
•          3 tbsp of fresh orange juice

1.      Preheat the oven to 350F. Spray a bundt cake pan with a generous amount of baking spray.

2.      Combine carrots, candied apricots, orange peels & pistachios in a large bowl. Combine oil, brown sugar, eggs, orange zest & juice in a high-speed blender or the bowl of a food processor. Pulse on high speed until mixture is emulsified (about 10 pulses). Fold oil mixture into the carrot mixture bowl.

3.      In a separate large bowl, whisk together flour, baking powder, cardamom, ginger, baking soda & salt. Make a well in the centre of the flour mixture and add the carrot mixture, and fold to incorporate until there are no visible specks of flour left behind. Spoon mixture into prepared pan, and shake pan lightly to even out the batter & release any air bubbles.

4.      Bake in preheated oven for 55 minutes to one hour, rotating the pan halfway through the bake time. Cake is done when a skewer comes out clean when inserted into the centre of the cake and the top is firm to the touch and golden brown. Let cake cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack and allow to cool completely.

1.      Bring carrots, 2 tbsp sugar, ¼ cup of water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft (about 5 minutes). Increase heat to medium and cook, stirring until liquid is reduced to a thick syrup (if syrup starts to brown, reduce the heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing until carrots are coated. Spread on a parchment-lined baking sheet and let cool.

2.      Separate carrots with your fingers and toss each piece in more sugar to coat.

3.      Carrots can be made 1 day ahead, store tightly wrapped at room temperature. Toss in sugar before using.

1.      In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and butter on medium speed until light and fluffy (about 4-5 minutes). Scrape down the sides of the bowl, add ¾ cup of powdered sugar, beat on low until smooth (about 1 minute). Add sour cream and orange zest and juice, beat on low for one minute. Add the remaining ¾ cup of powdered sugar, beat on low until sugar is completely incorporated (about 45 seconds). Scrape bowl, increase speed to medium-high until mixture is well combined. Drizzle glaze on cooked cake, then garnish with orange zest and candied carrot coins.