Orange-Flavored Carrot Cake Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| White sugar | 1/2 Cup (16 tbs) | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| 2 eggs, separated grated rind of 1 orange | ||
| 1/2 cup roasted soy sprouts, chopped fine | ||
| Carrot | 3/4 Cup (16 tbs), finely grated | |
| Cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
Directions
Preheat oven to 350°.
With mixer beat together butter and sugars until light.
Beat in egg yolks, one at a time.
Beat in orange rind, soy sprouts and carrots.
Mix together spices, baking powder, salt and flour.
Add alternately with milk, mixing well.
Beat whites until stiff but not dry.
Fold into batter.
Pour batter into greased 9-inch square pan or 8 x 5-inch loaf pan.
Bake for 40€”45 minutes until cake tests done.
Frost with orange glaze or caramel icing.
With mixer beat together butter and sugars until light.
Beat in egg yolks, one at a time.
Beat in orange rind, soy sprouts and carrots.
Mix together spices, baking powder, salt and flour.
Add alternately with milk, mixing well.
Beat whites until stiff but not dry.
Fold into batter.
Pour batter into greased 9-inch square pan or 8 x 5-inch loaf pan.
Bake for 40€”45 minutes until cake tests done.
Frost with orange glaze or caramel icing.
Chef
