Carrot and Limoncello Cake
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 450g |
| Brown sugar | 350g |
| Sunflower seed oil | 320ml |
| All-purpose flour | 300g |
| Eggs | 6 |
| Limoncello | 30ml |
| Lemon zest | 2 lemons |
| Baking powder | 1 tsp |
| Baking soda | 15g |
| Salt | 2 pinches |
| Limoncello (for glaze) | 2 tbsp |
| Water | 2 tbsp |
| Powdered sugar (for glaze) | 200g |
| Candied lemon peel (for garnish) | to taste |
Instructions
-
Prepare the Dry Ingredients
Begin by sifting the flour, baking powder, and baking soda. Set these aside, as you’ll be gradually incorporating them into the batter later on. -
-
Mix Wet Ingredients
In the bowl of a stand mixer (or a regular mixing bowl if you’re using a hand mixer), add the brown sugar and sunflower seed oil. Beat these ingredients until well-combined and smooth.
Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Continue mixing until the mixture becomes light and fluffy. -
Incorporate Dry Ingredients
Gradually add the sifted flour, baking powder, and baking soda into the wet ingredients, mixing carefully to combine. Add two pinches of salt to enhance the flavor of the cake. Stir until everything is well blended. -
Add Limoncello and Lemon Zest
Pour in the limoncello and add the zest of two lemons. Mix for a few seconds to allow the flavors to integrate fully into the batter. -
Grate the Carrots
Grate the carrots finely and fold them into the cake batter. This will give the cake its characteristic moistness and sweet flavor. Make sure the carrots are evenly distributed throughout the mixture. -
Prepare the Cake Pan
Grease and flour a 23 cm round bundt pan, ensuring it is well-coated to prevent the cake from sticking. Pour the cake batter into the prepared pan, smoothing the top. -
Bake the Cake
Preheat your oven to 180°C (350°F). Place the cake in the oven and bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too much on top, cover it loosely with aluminum foil and continue baking. -
Cool the Cake
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Carefully remove the cake from the pan by gently running a knife along the edges, then turn it out onto a wire rack to cool completely. -
Make the Glaze
While the cake is cooling, prepare the glaze. In a microwave-safe bowl or small saucepan, combine the limoncello and water, heating it for about one minute until it’s warm.
In a separate bowl, sift the powdered sugar to remove any lumps. Gradually add the warm limoncello and water mixture to the powdered sugar, stirring until smooth and glossy. -
Glaze the Cake
Once the cake has cooled completely, place it on the wire rack. Slowly drizzle the glaze over the top of the cake, allowing it to flow down the sides for a beautiful finish.
For an extra touch, decorate the top with candied lemon peel. -
Serve and Enjoy
Once the glaze has set, slice the cake into generous servings and enjoy the sweet, zesty flavor of carrot and limoncello in every bite. This cake is perfect for a special occasion or simply as a delightful treat to enjoy with friends and family.
This Carrot and Limoncello Cake offers a unique twist on the classic carrot cake, infusing the rich flavor of limoncello and the freshness of lemon zest. Whether it’s for a celebration or a casual dessert, this cake will surely be a hit!
