Carrot cake with ginger, oranges and candied fruit

Ingredients

• 225 g peeled carrots
• 2 eggs
• 125 g flour
• 180 g sugar
• 30 ml fresh orange juice
• 40 ml vegetable oil
• peel of 1 orange
• 1 tsp ground cinnamon
• 0.5 tsp ginger powder
• 1 tsp soda
• 0.5 tsp baking powder
• a pinch of salt
• mold oil
• 100 g soft cream cheese
• 25 g powdered sugar
• 1 large lemon
• 1 medium carrot
• 100 g sugar

Cooking

Step 1

For candied lemon peel, scrub the lemon with a brush, pat dry, peel the zest in wide strips with a paring knife, leaving the white layer intact. Pour the lemon zest with cold water, bring to a boil and drain the water. Repeat 2 more times. Mix sugar with 50 ml of water, bring to a boil. Put the zest in syrup, bring to a boil, cook for 2 minutes. Dry on parchment. Using a vegetable peeler, make thin long strips of carrots, put in candied lemon syrup, bring to a boil, cook for 4 minutes. Cool, roll into rolls.

Step 2

Preheat oven to 190°C. For the cake, mix all dry ingredients in a large bowl. Add vegetable oil, orange juice and eggs. Mix thoroughly. Add finely grated carrots and zest. Grease the form with oil, put baking paper on the bottom. Lay out the dough and place in the oven. Bake for 40 minutes, check readiness with a wooden skewer (it should come out dry). Cool the cake.

Step 3

For cream, mix cheese and icing sugar until smooth.

Step 4

Using a brush, soak the cupcake on all sides with carrot-citrus syrup. Decorate with cream using a piping bag with your favorite piping tip and candied fruit.