Easy Moist Orange Carrot Loaf Cake

Hi there! Spring is here and April is around the corner, which means we have one month left to enjoy in-season oranges, hence today’s recipe: Orange Carrot Loaf Cake.

Why You Should Make this Recipe

Easy and flavorful!

I use a mixer for this but you don’t need to. Grab a bowl and whisk and you’re good to go.

Moreover, a loaf pan is called for this recipe, but another cake pan will work just fine. 

The ingredient list isn’t something out of Mars: you probably have most of the ingredients already aside from the oranges. 

The balanced contrast between the sweet flavor of the oranges and carrots and the “citrus-y” (totally made that word up) tingle from the orange zest is an experience on its own.

The texture! It’s moist and it stays moist! Seriously, thanks to the oil, the cake will retain its moist texture up to a week (but the cake will probably be gone by then, so you’ll never find out).

You can enjoy this cake as a snack, dessert, breakfast or the sweet element for your afternoon tea and it will hit every-single-time: perfect for every occasion, truly.

What You Need to Make this Recipe

Appliances/Tools: 

Loaf Pan = preferably, but any cake pan will do

Mixer = any standing mixer or hand mixer will do

Mixing Bowls and a Whisk = if you do not own an electric mixer

Small Frying or Sauce Pan = to make the sweet orange-mango syrup

Ingredients

Dry ingredients

Sugar = white sugar

Flour = regular all-purpose flour

Baking Powder = make sure to use fresh baking powder, meaning from an unexpired and sealed bag or at most a recently opened bag.

Wet ingredients

Eggs = large, room-temperature egg.

Orange Zest = from freshly grated oranges.

Olive Oil = I LOVE the taste of olive oil (the Italian in me is showing), but not everyone does, so any neutral vegetable oil, such as sunflower will do. The oil is what keep the cake moist over the days versus butter.

Orange Juice = freshly squeezed from the (previously grated) oranges or regular juice.

Carrot = grated first, then squeezed out of juice.

Mango Juice = room-temperature juice. 

How to Cook Orange Carrot Cake

The Cake

1. Preheat oven to 180°C.
2. Sift flour, salt and baking powder.
3. Beat eggs and sugar and zest.
4. Slowly add olive oil, carrot and juice.
5. Slowly add oil, orange juice, zest, and vanilla extract.
6. Whisk in the flour mix.
7. Pour the batter into the pan.
8. Bake at 175°C. 
9. Rest for 10 minutes. Remove and cool down.

The Syrup

1. In a cooking pan, add in all the ingredients.
2. Cook and stir until the sugar has dissolved.
3. Pick the surface of the cake with a fork or toothpick aonce cooled down. Pour the glaze over.

How do I store Orange Carrot Cake?

Freezer = Once cooled down, slice the cake, wrap the slices in plastic/paper/aluminum foil, transfer to freezer bags and store in the freezer.

Refrigerator = Once cooled down, slice the cake, wrap the slices in plastic/paper/aluminum foil and refrigerate up to a week.

Room-temperature = Once cooled down, slice the cake, wrap the slices in plastic/paper/aluminum foil and store in an airtight container or ziploc bags for up to 4 days. 

How do I reheat Orange Carrot Cake?

Well, you don’t have to. This cake can be enjoyed, cold, at room-temperature or warm. Now, if you enjoy warm cake, heat up a slice (or several slices, no judgment here, my friends) for 30 seconds in a microwave.

Further reading on topic

If you enjoy Citrus or Cake recipes, check the links below:

• Pineapple Coconut Rum Cake
• Lemon Loaf Cake with Pistachio and Basil
• Vegan Banana and Oats Snack Cake (Gluten Free)
• Lemon, Blueberry, Pistachio, White Chocolate Cheesecake

Well, without further ado, scroll down for the detailed recipe and video instructions.