Carrot cake with honey syrup and orange icing

Good Morning! Today I dare to say with complete certainty that this today is one of the best sponge cake I have ever made. It has been incredible, its flavor, its texture, its fluffiness, its juiciness ... I don't know why, but we have all agreed that a really spectacular cake has come out. And you know what? Well, that's one of those times that you have to improvise something because you have a snack ... and you, without really knowing why, you offer to bring yourself a cake ... because thanks to that, I present you the best cake in the world!

And, I tell you more, I did it so fast that I could not dedicate time to whiten the yolks with its sugar with the butterfly, or mount the whites, or do it with enveloping movements ... or anything like that. You practically put all the ingredients, crushing, baking and chimney. That easy.

After baking it, I pierced the entire surface very well with a fork and added a syrup of honey and orange. This gave it extraordinary juiciness. And finally, I decided to give it a bit of grace (since I had hardly worked the dough at all) with a topping of orange and sugar icing. Well, let's go and see it in detail.

Carrot cake with honey syrup and orange icing

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The best sponge cake in the world, made with carrots, moistened with an orange syrup and honey and covered with a white orange icing. Can you ask for more?

• Irene Arcas

• Calories: 400
• Rations: 8

• Preparation time: 30M
• Cooking time: 15M
• Total time: 45M

Ingredients

• margarine to grease the mold
• 150 g of sugar
• the skin of 1/2 orange (only the orange part)
• 400 g carrots, peeled
• 50 g walnuts
• 4 eggs
• 200 g flour
• 1 sachet of chemical yeast (Royal type)
• 1 pinch of salt

Honey and orange syrup:

• 120 ml of orange juice (1/2 glass)
• 2 large tablespoons of honey

Orange icing:

• 2 tablespoons orange juice
• 50 g of sugar

Preparation

1. We preheat the oven to 180º. We are greasing a mold (base and walls) suitable for the oven with the margarine.

2. We put the orange peel, the sugar and the walnuts in the glass. We shred 20 seconds, speed 10.

3. We lower the remains of the lid and walls with the spatula and add the carrots. We shred 30 seconds, speed 5.

4. Add the eggs and beat 5 seconds, speed 7.

5. We add the flour, the yeast, the salt and mix 6 seconds, speed 4. We finish mixing with the spatula.

6. We cast in the mold.

7. We bake some 30-40 minutes at 180º. We let it warm up.

8. We put the orange juice in the microwave (30 sec, max power) or in a saucepan over the fire until it reaches temperature. Add the honey and stir with a spoon.

9. We prick the whole cake with a fork and spread the syrup very well over the entire surface. We unmold.

10. We put the sugar in the glass and pulverize it 20 seconds, speed 10. Add the orange juice and program 1 minute, temperature 50º, speed 2. We cover the cake on top and let it cool so that the icing solidifies.