This moist and fluffy orange and carrot cake is one of those recipes you need to write down in your notebook and never forget, as it's easy, economical, and super delicious. It's ideal for afternoon tea or as dessert after a delicious family meal. Check out the recipe!

Orange and carrot cake

Ingredients

• 1 orange with peel (without seeds and without the white part in the middle)
• 2 medium carrots, peeled and sliced
• 3/4 cup (tea) of oil
• 1 ½ cups (tea) of sugar
• 2 cups (tea) of wheat flour
• 3 eggs
• 1 tablespoon baking powder
• 1 teaspoon ground ginger (optional)

Syrup

• 3 tablespoons of sugar
• 2 tablespoons of sugar
• juice of two oranges

Preparation Method

1. Place the orange, carrot, oil, sugar, and eggs in a blender. Blend well for 2-3 minutes.
2. In a bowl, sift the wheat flour and yeast.
3. Mix the liquids and solids with a whisk. Don't stir too much, just enough to thoroughly combine all the ingredients.
4. Transfer the dough to a greased and floured baking pan (I used a rectangular baking pan).
5. Bake in a preheated oven (180ºC) for approximately 40 minutes, or until lightly golden on the surface and a toothpick inserted comes out clean.
6. When there are about 10 minutes left before removing the cake from the oven, start preparing the syrup. In a small saucepan, combine the sugar and water and mix well. Bring to a boil over medium heat and let it simmer until the sugar has completely melted. Do not stir. Add the orange juice, mix well, and let it simmer until it begins to boil. Turn off the heat.
7. When removing the cake from the oven (while it's still hot), pierce it all over with a toothpick. Using a spoon, pour the hot syrup over the entire cake. Let it cool (or not) and enjoy!

Observation:

1. It is very important to blend the liquids in the blender for 2-3 minutes, as this is the secret to the cake's fluffiness!!!!
2. As the size of the carrots varies, if necessary add another 1/2 cup (tea) of wheat flour.

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