Carrot Orange Quick-Cake

  • Serves: Makes one 10-inch tube pan
  • Baking Temp (degrees F): 350
  • Views: 4935
  • Comments: 2

Variations: Apple Walnut Spice Quick-Cake; Festive Zucchini Lemon Quick-Cake

Cake and photo by Sarah Phillips © Sarah Phillips 

This makes an exceptionally moist and wonderful all-purpose party cake for casual dining and as an every day snack cake. Besides it smells so delicious as it bakes; the classic combination of carrots, orange. cinnamon and nutmeg scents waift throughout the house. This cake recipe bakes best in a tube or Angel Food Cake pan with a removable bottom, not an intricately designed decorative Bundt pan because it is very moist and won't unmold easily in one piece.

I call this Carrot-Orange Quick-Cake Recipe a "quick-cake" rather than a "cake" because I feel these types of recipes are unclassified cake souls, lost somewhere between a buttercake and a quick-bread. Both use similar ingredients, but a quick-cake is mixed using a creaming method -- the same used in butter cakes -- that is beating stick butter with sugar, adding in the eggs next, and then the flour and liquid ingredients are alternately added in, giving it a similar tender and high-risen appearance. The result is a cake-like texture. Most quick-breads are mixed with the liquid and sugar ingredients being added at once to the flour and dry ingredients and then mixed by hand.
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