Orange-Carrot Cake

Remember the pulp left over from this delicious juice?Take a look:

Isn’t it gorgeous??
I decided to turn it into a cake. And what a delicious cake it was. And it called for minimum sugar too.

To make this cake,I just twisted,my mom’s regular cake recipe,to accomodate the pulp.This recipe was a hand-me-down from one of my mom’s friends and it was the first cake I ever baked.It still is,my go-to recipe,for when I want to quickly whip up a cake for tea.
Here goes:

Ingredients :

3 eggs
3 cups Self Raising(whole wheat) flour
1 cup sugar
3/4th cup oil
1 and 1/2 cup orange carrot pulp
1/2 tsp grated ginger
1 tsp cinammon powder


Beat eggs and powdered sugar together.Add oil to the mix and slowly start adding the AP flour.Simulatenously,also add the fruit pulp.Finally add the ginger and cinammon and mix a final time. Pour into a pre-greased tin and bake at 180 deg C for 20-25 mins,or till the skewer,inserted in the center of the cake,comes out clean.

This would yield a 9″ square cake.
If you do try it,do leave a comment and let me know,if it was:)
Happy Baking !!

P.S. you can reduce the quantities of sugar.. I had to add this much for the resident sweet tooth!

This entry was posted in Baked from Scratch, Cakes, Carrots, Juice, orange, Uncategorized. Bookmark the permalink.

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