Orange Carrot Cake
This delicious cake has a nice zing with the addition of a little lemon juice and the grated orange rind. The ginger root adds an appealing sophistication.
INGREDIENTS | SERVES 10
- 4 large eggs, separated
- ½ unpacked cup brown sugar
- 1 ½ cups grated carrots
- 1 tablespoon lemon juice
- 3 tablespoons freshly grated orange rind
- ½ cup corn flour
- 1″ fresh ginger root, peeled and minced
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Liberally spray canola spray oil on a a Springform pan and preheat oven to 325°F. Beat the egg whites until stiff and set aside.
Beat the egg yolks, sugar, and carrots together. Add lemon juice, orange rind, and corn flour. When smooth, add the ginger root, baking soda, and salt. Gently fold in the egg whites.
Pour the cake batter into the Springform pan and bake for 1 hour. Test by plunging a toothpick into the center of the cake — if the pick comes out clean, the cake is done.
PER SERVING: Calories: 86 | Protein: 3 g | Carbohydrates: 14 g | Fat: 2.1 g | Saturated Fat: 0.6 g | Cholesterol: 85 mg | Sodium: 340 mg | Potassium: 78 mg | Phosphorus: 46 mg | Calcium: 22 mg | Fiber: 1 g | Exchanges: 1 Starch | Gluten Free: Use gluten-free corn flour
What's Up, Doc?
Carrot cake was created during World War II when flour and sugar were rationed. The sweetness of carrots contributed to this cake, and when oranges were available, it became a feast. Cooks used their fuel carefully, too, baking and making stews and soups in the oven all at the same time. Sometimes, hard times make for sweet endings.