Citrus and Carrot Cake
- Eggs 3 med
- All-Purpose Flour 350 g
- Sugar 200 g
- Orange 1 med
- Lemon 1 med
- Lime 1 med
- Carrots 200 g
- Unsalted Melted Butter 600 g
- Baking Powder 16 g
- Cinnamon 1 pin
- Clove 10 g
- Dried Ginger 1 pin
Step 1
Preheat the oven at 350 F or 180 Celsius. Zest the orange, lemon, and lime and juice them. You should get about 200 - 250 Grams of citrus juice. Peel and grate the carrots.
Step 2
In a separate bowl beat the eggs and sugar. Add the zest and then slowly incorporate the sifted flour and baking powder. Add the citrus juice by pouring it in a thin stream and add the melted butter in the same way.
Step 3
Add the cinnamon, ground clove, ginger, and the grated carrot. Mix well with a spoon or spatula. Bake in a buttered cake pan (22 cm in diameter) for about 55 minutes to an hour until golden brown. Dust powdered sugar on top for added sweetness.