Orange-Carrot Cake

Remember the pulp left over from this delicious juice?Take a look:

Isn’t it gorgeous??
I decided to turn it into a cake. And what a delicious cake it was. And it called for minimum sugar too.

To make this cake,I just twisted,my mom’s regular cake recipe,to accomodate the pulp.This recipe was a hand-me-down from one of my mom’s friends and it was the first cake I ever baked.It still is,my go-to recipe,for when I want to quickly whip up a cake for tea.
Here goes:

Ingredients :

3 eggs
3 cups Self Raising(whole wheat) flour
1 cup sugar
3/4th cup oil
1 and 1/2 cup orange carrot pulp
1/2 tsp grated ginger
1 tsp cinammon powder

Method:

Beat eggs and powdered sugar together.Add oil to the mix and slowly start adding the AP flour.Simulatenously,also add the fruit pulp.Finally add the ginger and cinammon and mix a final time. Pour into a pre-greased tin and bake at 180 deg C for 20-25 mins,or till the skewer,inserted in the center of the cake,comes out clean.

This would yield a 9″ square cake.
If you do try it,do leave a comment and let me know,if it was:)
Happy Baking !!

P.S. you can reduce the quantities of sugar.. I had to add this much for the resident sweet tooth!

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Posted on March 27, 2011, in Baked from Scratch, Cakes, Carrots, Juice, Mumma's Kitchen, orange, Uncategorized and tagged . Bookmark the permalink. Leave a comment.

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