Carrot and orange cake: a mouthwatering dessert

Sometimes you want to cook something delicious, but it also has to be quick, easy, and budget-friendly. 

So if you're looking for a simple recipe for an incredibly delicious cake that's suitable both for everyday and festive table, this is the right one. I assure you that you will cook it almost every day, just like me.

I'm sharing my life hack.

To feel the perfect combination of ingredients, add vegetable oil mix, which contains rapeseed, linseed, and pumpkin seed oils.

It will be gone in no time as it's perfect for both sweet and savory dishes and has a delicate flavor and aroma. And it is also important that it is a healthy addition to any dish, because it is rich in Omega 3.

Dough:

200 g of carrots (grated)

Zest of 1 orange

200 g of eggs

100 ml of vegetable oil mix

250 g of sugar

100 g of sour cream (20%)

220 g of flour

5 g of baking powder

2 g of cinnamon

100 g walnuts

Mix eggs, sugar, orange zest, sour cream, and vegetable oil mix.

Add flour, baking powder and cinnamon.

Add grated carrots and roasted walnuts.

Transfer the dough into a mold, fill it by 2/3. Bake at 165C for 40-50 minutes. Check for doneness with a toothpick.

Cream:

200 g of cream cheese

100 ml of cream (30-35%)

40 g of powdered sugar

Zest of 1 orange

Beat cream cheese with powdered sugar and orange zest with a mixer.

Whip cream separately.

Mix both masses and beat a little more.

Using the closed star nozzle, squeeze the cream onto the cooled cupcake.

Use candied fruit for decoration or anything else you like.