Blood orange, carrot and hazelnut cake
This blood orange, carrot and hazelnut cake is perfect for the holiday season – for Halloween serve it with cream cheese frosting and add spooky eyes or a spider web; for Thanksgiving & Christmas decorate it with boozy caramelized orange segments; for Valentine’s day decorate it with heart-shaped icing. Or just decorate it any way you’d like. The cake is moist, dairy-free and gluten-free flour can be used too. To make it vegan, use flax-eggs.
Ingredients
Method
- Preheat the oven to 180ºC and grease the inner side and base of a medium spring-form tin. Line the base with parchment paper.
- Zest one orange, then juice it. Juice the other orange too. Scoop out any reaming flesh and cut this into small bits.
- Put the raisins in the juice and set aside.
- Grate the carrots.
- In a mixing bowl, whisk together the eggs and sugar, then add the oil and honey. Combine, then add spices and mix again.
- Stir in the carrots, orange zest & flesh and the raisins with the juice.
- Sift the flour & baking powder into the mixture and fold gently until just combined.
- Add the chopped hazelnuts and fold through.
- Tip the mixture into the prepared cake tin, then bake for 25–30 minutes in the middle of the oven.
- When an inserted skewer comes out clean and the top of the cake is golden, remove the cake from oven and rest for 5 minutes.
- Transfer the cake to a wire rack and let it cool completely.
- Whilst the cake is cooling, you can make icing using more blood oranges, or frosting with cream cheese or just decorate it with caramelised orange rings/segments.