Carrot Orange Bundt Cake with Candied Carrot Curls

Carrot Orange Bundt Cake with Candied Carrot Curls


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I became fond of carrot cake while I lived in London. Ever since the first time I made it at home, it was a hit at a variety of parties, including children’s birthday parties. It was adored even by children who didn’t liked cakes at all. Only after several years of making carrot cake continuously, I cooled down a bit from it. Last time, after a long time, I prepared it for the last New Year's Eve. Somehow, the decision was made that for Christmas I would make carrot cake in a bundt cake mold. I decorated it with candied carrots curls, and the recipe was from Gourmet Magazine in December of 2007. I have always used cream cheese icing on carrot cake, so this was the first time I used plain sugar icing. I thought it emphasized the beautiful shape of the bundt cake better. It was also a more suitable base for the pretty carrot decorations. Instead of walnuts, I used almonds, substituted part of the flour with whole wheat flour, and I also added a bit of orange zest and ginger.

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Time needed

3 hour preparation + 2 hour cooking

Serving Size / Yield

12 servings


  • 6 C. carrots, grated
  • 2 C. brown sugar
  • 1 C. raisins, very finely chopped
  • 4 eggs, at room temperature
  • 1 C. vegetable oil (olive, coconut or sunflower)
  • 2 tsp. pure vanilla extract
  • 1 C. oranges, peeled and minced (about 1g. or 2 sm. oranges)
  • 1 1/2 C. plain flour
  • 1 1/2 C. whole meal flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tsp. ground cinnamon
  • 1 tsp. grated fresh ginger (or 1/2 tsp. ginger powder)
  • 1 tsp. finely grated orange zest
  • 1 C. almonds, finely ground
  • Icing:
  • 1 1/2 C. powdered sugar
  • 4 Tbs. orange juice
  • Candied carrot curl garnishes:
  • 1 lg. carrot (or 2 sm. carrots)
  • 1 C. water
  • 1 C. brown sugar

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Grate carrots in a food processor, then puree peeled and deseeded orange. Combine carrots with half of the sugar in a bowl. Set aside for an hour. Stir in raisins, minced orange, and spices. Preheat oven to 350 degrees. Coat the bundt cake mold with oil and sprinkle with flour. In a large bowl, mix eggs with electric mixer until they become pale and foamy. Add the remaining sugar, oil, and vanilla. In a separate bowl, combine flour, baking soda, baking powder, and salt, and add to the liquid ingredients. Mix everything together with the carrots. Do not over-mix. Finally, stir in almonds. Pour the batter into the mold and bake for 1 hour and 15 minutes or until a toothpick comes out clean. Cool 30 minutes in the mold, then turn on a serving plate.

To prepare the icing, combine sugar with orange juice just until you get very smooth paste. Pour the icing over the cake and decorate with candied carrot garnishes.

To prepare carrot garnishes, peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (there will be a few extra). Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, for 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes. Preheat oven to 225 degrees with rack in middle. Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet. Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on a baking sheet. Carrot curls can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature. Re-crisp in a 250-degree oven 10 minutes.

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