Citrus-Spiced Carrot and Apricot Cake
Experience the perfect fusion of sweet and spice in this Citrus-Spiced Carrot and Apricot Cake. Made with freshly grated carrots, aromatic spices, and dried apricots soaked in fresh orange juice, this cake is a delightful treat for the senses. The moist cake, enriched with the warm flavors of cinnamon, ginger, and a hint of allspice, is further enhanced with a drizzle of orange liqueur that makes every bite indulgent. Topped with a tangy cream cheese frosting and pecans, this dessert is an elegant choice for any gathering or celebration.
12
Servings
N/A
Calories
17
Ingredients
Ingredients
Orange
1 medium (zested and juiced, zest reserved)
Dried apricot
3/4 cup (finely chopped)
Plain flour
1 1/2 cups (sifted)
Ground cinnamon
1/2 teaspoon (none)
Ground ginger
1/2 teaspoon (none)
Allspice
1/8 teaspoon (none)
Ground cloves
1/8 teaspoon (none)
Baking soda
1 teaspoon (none)
Brown sugar
1 cup (loosely packed)
Grated carrot
1 cup (none)
Chopped pecans
3/4 cup (none)
Large eggs
3 (beaten)
Sunflower oil
1/2 cup (none)
Grand Marnier
2 tablespoons (none)
Cream cheese
7 ounces (softened)
Confectioners' sugar
1/3 cup (none)
Pecan halves
5-6 (optional, for decoration)
Instructions
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1. Prepare the Orange: Zest the orange and set aside the zest for the frosting. Juice the orange thoroughly, then add the chopped apricots to the juice, making sure they're well submerged. Allow the apricots to soak for at least 3 hours, ideally overnight, to fully hydrate and absorb the orange flavor.
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2. Prepare the Baking Equipment: Preheat your oven to 300°F (150°C). Line the bottom of a 2-pound loaf tin with parchment paper to ensure the cake doesn’t stick.
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3. Mix Dry Ingredients: In a large mixing bowl, sift together the plain flour, ground cinnamon, ground ginger, allspice, ground cloves, and baking soda. Stir in the brown sugar to the dry mixture, making sure it's evenly distributed.
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4. Incorporate the Wet Ingredients: Add the grated carrot, chopped pecans, and the apricots along with the orange juice. Reserve 2 tablespoons of the orange juice for later use. Gently stir to combine.
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5. Bind the Mixture: In a separate bowl, beat together the eggs and sunflower oil. Pour this into the main mixture and stir until fully combined, ensuring there are no flour pockets.
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6. Bake the Cake: Spoon the batter into the prepared loaf tin, leveling it with spatula. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Adjust cooking time as needed.
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7. Cool the Cake: Once baked, remove the cake from the oven. Let it cool in the tin for around 10 minutes, then carefully turn it out onto a wire rack to cool further until it’s just warm.
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8. Infuse with Flavor: Mix together 2 tablespoons of Grand Marnier with the reserved 2 tablespoons of orange juice. Return the slightly warm cake to the tin, poke holes across the top with a skewer, and carefully drizzle the mixture over the cake, allowing it to absorb the flavorful liquid.
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9. Prepare the Frosting: In a bowl, beat together the cream cheese, confectioners’ sugar, and reserved orange zest. Taste and adjust the sweetness by adding more sugar if desired.
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10. Decorate the Cake: Once the cake is completely cooled, remove the parchment paper. Spread the cream cheese frosting generously over the top of the cake. Optionally, garnish with pecan halves to enhance the presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of the Citrus-Spiced Carrot and Apricot Cake?
The cake features a fusion of sweet and spice with warm notes of cinnamon, ginger, allspice, and cloves, complemented by fresh orange and tangy cream cheese.
How long should the dried apricots be soaked?
The apricots should be soaked in fresh orange juice for at least 3 hours, or ideally overnight, to ensure they are fully hydrated.
What is the recommended oven temperature for baking?
The cake should be baked at a preheated temperature of 300°F (150°C).
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
What type of baking pan is needed?
A 2-pound loaf tin lined with parchment paper is required for this recipe.
Which spices are included in the dry mixture?
The spice blend includes ground cinnamon, ground ginger, allspice, and ground cloves.
What is the purpose of the orange zest in this recipe?
The orange zest is reserved specifically to be beaten into the cream cheese frosting for citrus flavor.
Is there alcohol in this cake recipe?
Yes, the recipe uses 2 tablespoons of Grand Marnier mixed with orange juice to drizzle over the warm cake.
How long should the cake bake?
The cake typically takes 50-60 minutes to bake, or until a wooden skewer comes out clean.
What ingredients are used for the frosting?
The frosting is made from 7 ounces of softened cream cheese, 1/3 cup of confectioners’ sugar, and reserved orange zest.
Can the sweetness of the frosting be modified?
Yes, you can taste the frosting and add more confectioners' sugar if a sweeter taste is desired.
How should the orange juice be divided during the process?
Most of the juice is used to soak the apricots, but 2 tablespoons must be reserved to mix with the orange liqueur.
What type of oil is best for this cake?
The recipe specifically calls for 1/2 cup of sunflower oil.
How should the carrots be prepared?
The carrots should be freshly grated before being added to the wet ingredients.
When should the orange liqueur mixture be applied?
The mixture should be drizzled over the cake while it is still slightly warm and after poking holes in the top with a skewer.
What type of sugar is used in the cake batter?
The recipe uses 1 cup of loosely packed brown sugar.
How do I prevent the cake from sticking to the tin?
Line the bottom of the loaf tin with parchment paper before pouring in the batter.
What kind of flour is required?
The recipe calls for 1 1/2 cups of sifted plain flour.
Are there nuts in the cake?
Yes, the cake contains 3/4 cup of chopped pecans in the batter and optional pecan halves for decoration.
How many eggs are needed?
The recipe requires 3 large eggs, which should be beaten before being added to the mixture.
When should the frosting be spread on the cake?
The cream cheese frosting should only be applied once the cake has completely cooled.
What leavening agent is used?
The recipe uses 1 teaspoon of baking soda as the leavening agent.
Should the dry ingredients be sifted?
Yes, the plain flour and ground spices should be sifted together to ensure a smooth texture.
What is the recommended cooling process?
Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack until just warm before adding the liqueur drizzle.
How do I finish the presentation of the cake?
After frosting, you can optionally garnish the top with 5-6 pecan halves.
What is the first step in preparing this recipe?
The first step is zesting and juicing the orange and soaking the chopped apricots.
How should the apricots be chopped?
The dried apricots should be finely chopped before soaking to ensure even distribution in the cake.
Can I substitute the Grand Marnier?
While the recipe calls for Grand Marnier, you could use additional orange juice for a non-alcoholic version.
What makes the cake particularly moist?
The combination of sunflower oil, grated carrots, and orange-soaked apricots provides significant moisture.
Is the brown sugar packed tightly or loosely?
The recipe specifies 1 cup of loosely packed brown sugar.