Carrot-Orange Cake with Blackcurrant Sorbet
Baking and Desserts | American cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
8
Description
Carrot-Orange Cake with Blackcurrant Sorbet
Ingredients
- Carrot - 12.3 oz
- Wheat Flour - 17.6 oz
- Walnuts - 5.3 oz
- Desiccated coconut - 2.6 oz
- Ground Cinnamon - 0.1 oz
- Nutmeg - 0.1 oz
- Vegetable Oil - 5 fl oz
- Sugar - 19.4 oz
- Activated Baking Soda - 0.5 oz
- Baking Powder - 0.4 oz
- Orange juice concentrate - 0 fl oz
- Sparkling water - 4 fl oz
- Salt - 0.2 oz
- Prunes - 4.2 oz
Step by Step guide
Step 1
Grate the peeled carrots in a blender until pureed, then mix with vegetable oil, sugar, salt, and orange juice.
Step 2
Finely chop the walnuts in a blender, then mix with prunes, baking soda, baking powder, flour, spices, and shredded coconut.
Step 3
Combine both mixtures, stirring until a uniform batter forms.
Step 4
Pour in the sparkling water, quickly mix, and distribute into molds.
Step 5
Immediately bake at 338°F for 40 minutes.
Step 6
Cut the finished cake into portions. Serve dusted with powdered sugar, alongside a scoop of blackcurrant sorbet and a sprig of mint.
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