Orange and cumin Carrot cake

Orange and cumin Carrot cake

This cake is inspired by a moroccan salad my dad used to make, that I loved. Cumin might seem odd but it actually works beautifully with sweetness, and pairs so well with carrots. I’ve swapped the traditional cream cheese icing for a tangy greek yogurt icing that’s much easier to whip up; and sprinkled it with zesty sugar for a sweet orange crunch! 

Serve the cake still slightly warm from the oven, with mint tea and wedges of the orange you used for the zest, or squeeze it!

For a 6 inch cake

110g sugar (heaping 1/2 cup)

The zest of 1 orange (5g)

2g salt (2 pinches)

1 egg

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

130g grated carrot (1.5 cup)

70g neutral tasting oil such as peanut, canola…

100g Flour (about 3/4 cup)

1/2 teaspoon baking powder

Icing

30g greek yogurt

100g powdered sugar (icing sugar)

Pinch salt

Pinch citric acid (optional)

Zest the orange in a big bowl and add the sugar. Rub it with your fingers until evenly distributed and aromatic. Put a teaspoon aside to decorate the cake. (This is optional)

Add the spices and salt, the egg, and whisk really well until foamy and pale.

Whisk in the carrots and oil, then flour and baking powder.

Line a 6inch cake pan with parchment paper, and pour in the batter. 

Bake at 350 F (180C) for 40 to 50 minutes, or until it looks slightly browned, bounces back when poked, and a knife comes out clean.

Let it cool down

Meanwhile, make the icing by whisking everything together in a small bowl. It will seem too dry at first, but will liquify as you stir. 

Pour it over the warm cake, letting it dribble slightly over the edges.

Sprinkle the reserved zest and sugar.

Variations

To bake this cake in a 8 inch cake pan, double the quantities, or use the same amounts for a thinner cake (it will bake faster). This would be good as a layer cake, but I would use a more traditional cream cheese icing because it will give you the structure that you need.

For a classic carrot cake, replace the cumin with pumpkin spice (mixed spice) and skip the orange zest. You can also add toasted walnuts or raisins.

For a fun twist, you can try to experiment with other sweet root vegetables such as yellow beets or parsnips…