Carrot Cake #2

And here comes another attempt. Which - honestly - turned out as delicious as the first one (recipe here). I'll call this one 'my favorite fluffy carrot orange cake' and the other one 'my favorite moist carrot cinnamon cake'. Both oranges and cinnamon are excellent together with carrots and add that little something to a carrot cake. This time I was using a lot of freshly grated orange zest which gives the carrot cake not only a nicely fruity flavour but also a very intense orange color. And it's definitely 34510379582 x healthier to use natural products as food coloring than chemical substances, right?!

Extra Fluffy Carrot Orange Cake
makes two loaf cakes

2 cups white flour
1 tsp baking powder
1 cup sugar
4 eggs
2/3 cup vegetable oil
4 cups finely grated carrots
zest of 1 - 2 oranges (depends on how fruity you want your cake to be)

Line two medium size loaf pans with baking paper. Preheat your oven to 150 C. Place sugar and eggs in a large bowl and beat using a hand mixer on high speed until extremely foamy and light, for approximately 3 - 4 minutes. Add oil, orange zest and carrots and gently fold it in. Sieve over the flour together with baking powder and quickly beat in just until incoporated. Fill the batter in the prepared loaf pans and bake for about 1 hour. Let cool for a few minutes and then remove the cakes from the pans. Let cool completely.
Optional: Dust with some icing sugar.