Carrot, Orange and Rum Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 grams flour
- 150 g whole wheat flour
- 200 g cane suar
- 1 packet vanilla sugar
- 1 packet baking powder
- 1 teaspoon cinnamon
- 1 orange (s), organic
- 2 carrot (s), grated
- 200 ml soy cream (soy cream cuisine)
- 2 tablespoons rum or - 3 drops rum flavoring
- some water
For the cast:
- 200 g powdered suar
- some almond slivers for decoration
Print Recipe
Pin Recipe Instructions
- Rub the orange peel. You need 3/4 of the amount of that. Save the rest. Peel and roughly grate the carrots. Mix all ingredients for the dough together in a bowl. Adjust the consistency sparingly with water until the dough is nice and smooth.
- Put the dough in a loaf pan and bake at 180 ° C for at least 50 minutes. Make sure to use the chopsticks to check whether the cake is done before removing it. The carrots give off a lot of moisture, so the cake sometimes takes a little longer. Put the cake aside and let it cool down well.
- Gradually stir the powdered sugar with the juice of the orange to a good consistency, not too runny. Spread the mixture on the cake. Decorate the cake with a few sliced almonds and the rest of the orange peel.
- The carrot-orange-rum cake is simple, pretty, Christmassy or autumnal and vegan if you want.
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