autumn Birthday cake carrot cream cheese orange walnuts

Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake}

Hand
Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com

I like to get presents. Who doesn’t? But I like to give presents more. I think a gift can tell about the person even more that his/her deeds. Present is a mirror of  relationships, it shows the attitude and reveals the feelings. It doesn’t matter what the price is. Some gifts are priceless and cost nothing, as much as there are costly and fancy presents, that do not mean anything and have no special significance. 


I strongly believe, it is all about the attitude. When looking for a present, first of all I try to change places with the present-taker, to think what he/she would really like to get. And sometimes it can be a difficult task! Especially when you know the person for ages, it seems that all conceivable and inconceivable presents had been made. However  every year presents from such people become more dear. How is that possible? The more close the person is, the more valuable is the present.  If you give a little piece of yourself with the present, it will never be left unnoticeable!

  • I for the first time I replaced
    part of the oil with apple sauce in the cake batter. And I have to say it makes
    such a difference! Really, cake texture
    is
    lighter. And what is more important, you cut half of the fats. Actually, any
    fat can be substituted in most of the recipes with apple sauce
      in ratio 1:1 (e.g. 100 ml oil = 100 ml apple
    sauce, 200 ml butter = 200 ml apple sauce). But remember, that you can not
    exclude fat completely.
  • Curd recipe makes around 400 ml. For the
    cake you don’t need that much. And actually, if you don’t have much time, you
    can leave it out from the cake. But in case you skip this step, I’ll cry for
    you, because curd adds very refreshing flavor and brings the whole cake
    together. But it is up to you, I don’t insist.
  • Curd can be stored in a fridge for
    up to 2 weeks or even frozen. There are so many options where it can be used.
    Lots of pastries, as a topping for pancakes, scones, buns, crepes, ice cream,
    yogurt…shall I continue? Actually, you can serve this cake with it! It won’t stay too long in your fridge.
Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com

Citrus Carrot Cake 

with Cream Cheese Frosting and Candied Oranges 

makes 3-layer 8-inch cake

180 ml (3/4 cup) vegetable oil
150 ml (2/3 cup) apple sauce
300 g carrot, finely grated
100 g (1 cup) walnuts, finely
chopped
½ cup freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
for
candied oranges

1 1/2 cups water
1/2 cup sugar
1 large navel orange, thinly sliced

for cream cheese
frosting

175 g butter, softened
175 g cream cheese, cold
200 g powdered sugar
1 whole vanilla bean, split
lengthwise and seeds removed



Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com
Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com


Preheat oven to 350F (175°C). Butter and dust with flour three 8-inch (21 cm) round pans. Tap out the excess flour and line each pan with baking paper.
Beat sugar and oil with a hand of stand mixer. Beat in eggs, one at a time.
In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon. Sift into the batter and mix until combined.  Mix in apple sauce, carrot and walnuts.

Dived batter between the pans. Bake for 45 minutes, or until toothpick comes out clean. Let cool in a pan for 20 minutes, than invert onto the wire rack and let cool completely before decorating.

Mix eggs and sugar in a large bowl, just until combined. Heat juice in a saucepan on a medium-high heat, but do not bring to a boil. In a steady stream pour juice in the sugar-eggs mixture, constantly stirring, to prevent it from curdling. Pour in a saucepan and return on a medium-high heat. Cook until curd becomes thick, about 5 minutes. Remove from heat, add butter and stir well, until the butter is dissolved completely. Pour into the jar. Store in the fridge up to a 2 weeks. 

In a large skillet bring  water and sugar to the boil. Add the orange slices and simmer over medium heat, turning occasionally, until the liquid is reduced to a thin syrup and the oranges are soft, about 20 minutes.Let cool on a wire rack lined with  parchment paper

To make cream cheese frosting

Beat butter until pale, about 2 minutes. Add powdered sugar in two batches, mixing well after each, and continue beating until frosting is very pale and fluffy, about 3-5 minutes. Add cream cheese and beat until just smooth. Add vanilla bean seeds and mix until thoroughly combined.

If cake layers are domed, cut the tops with a serrated knife. Put the
first cake layer on a serving plate or cake stand. Spread a thin layer of
citrus curd (~3 tsp), than spread a layer of cream cheese frosting. Repeat the
same steps with the two other cake layers, 
but on the top layer use only cream cheese frosting.  You have to end up with 2 curd layers and 3
cream cheese layers. Spread  the
remaining cream cheese frosting thinly all over the cake to make a crumb coat.
Put in the fridge for 15-20 minutes to set. Decorate with candied oranges.
Serve with citrus curd if desired.



Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com
Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com

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