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    You are in: Home / Baking / Tangy Carrot Cake Recipe
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    Tangy Carrot Cake

    Tangy Carrot Cake. Photo by umeko

    1/1 Photo of Tangy Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    umeko's Note:

    carrot cake with a tangy taste

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    Units: US | Metric


    1. 1
      Shred the carrot and squeezed out excess carrot juice.
    2. 2
      Sift flour and salt together.
    3. 3
      Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
    4. 4
      Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
    5. 5
      Add shredded carrot, dried cranberries and lemon zest. Fold gently.
    6. 6
      Pour the mixture in a 20 cm baking tray lined with baking paper.
    7. 7
      Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
    8. 8
      Let it cool and serve.

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    Ratings & Reviews:

    • on April 06, 2009


      This is not like any carrot cake I've had before, but that doesn't mean the cake isn't good, 'cause it is VERY TASTY ~ something like a dense lemon cake with some carrots in it (& cranberries, which I dearly love)! I served it first as is, & then later had a slice topped with a lemon sauce, & that was especially good! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tangy Carrot Cake

    Serving Size: 1 (65 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 223.2
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 1.8 g
    Cholesterol 52.8 mg
    Sodium 153.1 mg
    Total Carbohydrate 22.0 g
    Dietary Fiber 1.6 g
    Sugars 8.7 g
    Protein 4.5 g

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