Carrot & Orange Polenta Cake
Carrot & Orange Polenta Cake

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, carrot & orange polenta cake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The only website that works as hard as you do. Meet the Carrot Lead Generation Hub — a website so powerful, we don't even call it a website anymore.

Carrot & Orange Polenta Cake is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Carrot & Orange Polenta Cake is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have carrot & orange polenta cake using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Carrot & Orange Polenta Cake:
  1. Take 210 g grated carrot (approx. 4 carrots)
  2. Prepare 1 large orange, finely zested and juiced
  3. Take 150 mls olive oil
  4. Make ready 2 eggs
  5. Take 3 tbsp maple syrup
  6. Get 1 tsp pure vanilla essence
  7. Take 140 g polenta
  8. Get 1 tsp baking powder
  9. Make ready –
  10. Make ready 150 g full fat cream cheese
  11. Prepare 2 tbsp maple syrup
  12. Take 1 large orange, finely zested

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Instructions to make Carrot & Orange Polenta Cake:
  1. Pre-heat the oven to 190°C and line the base of a square cake tin with parchment paper. Lightly oil the sides of the tin with olive oil.
  2. In a medium sized bowl, combine the grated carrots, orange zest and orange juice. Mix well to ensure the carrots are evenly soaked and set to one side.
  3. In a separate large mixing bowl, whisk together the maple syrup, eggs, olive oil and vanilla essence.
  4. Slowly sift the polenta and baking powder into the liquid eggs mixture. Whisk continuously to avoid lumps.
  5. Once the polenta has been incorporated, stir in the carrots and orange mixture. Mix well so that the carrots are evenly distributed throughout the cake batter.
  6. Pour the batter into your cake tin and bake in the centre of the oven for approximately 30 minutes. When the cake is golden brown and an inserted skewer comes out clean, the cake is ready. Remove from the oven and allow to cool for ten minutes before turning out onto a wire rack for further cooling.
  7. When the cake is completely cool, whisk together the cream cheese, maple syrup and orange zest until it is thick and fluffy. Spread the frosting on top of the cake and serve.
  8. Ready to serve and ENJOY!

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