Carrot-Orange Cake with Blackcurrant Sorbet
Baking and Desserts • American
Description
Carrot-Orange Cake with Blackcurrant Sorbet
Ingredients
- Carrot 10 oz
- Wheat Flour 20 oz
- Walnuts 5 oz
- Desiccated coconut 5 oz
- Ground Cinnamon 0 oz
- Nutmeg 0 oz
- Vegetable Oil 5 fl oz
- Sugar 20 oz
- Activated Baking Soda 0 oz
- Baking Powder 0 oz
- Orange juice concentrate 0 fl oz
- Sparkling water 5 fl oz
- Salt 0 oz
- Prunes 5 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 340°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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