Colombian Carrot Cake with Orange and Cinnamon

Name: Colombian Carrot Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cups flour; 250 grams margarine (about 1 cup; butter works too and tastes better); 1 cup brown sugar; 2 cups grated carrot (roughly 3 medium carrots); 1 tablespoon baking powder; 1 tablespoon ground cinnamon; 1/2 cup raisins or chopped almonds; 3 eggs; 1 tablespoon vanilla extract; 1/2 cup orange juice (freshly squeezed if you can)

A carrot cake made with orange juice and cinnamon, without the cream cheese frosting of the American version. The carrot goes into the blender with the melted margarine rather than being folded in grated, which is what gives it its even, dense crumb. One hour, eight portions.

Total: 1

JUMP TO RECIPE

A carrot cake with orange juice and cinnamon and no cream cheese frosting. The carrot goes into the blender with the melted margarine rather than being folded in grated, which is what gives it its dense, even crumb.

Torta de zanahoria colombiana, Colombian carrot cake

The blender is the difference

Most carrot cakes fold grated carrot into the batter, which is why they have visible orange shreds running through them.

This one does not. The carrot goes into the blender with the melted margarine and comes out as a smooth purée, and that purée is the base the rest of the batter is built on.

What comes out of the oven is even and dense rather than shreddy, closer in texture to a pound cake than to the American version. It also means nobody picking at it can tell there are two cups of carrot in there.

No frosting

The American carrot cake is defined by its cream cheese frosting. The Colombian one does not have it, and is not trying to.

The flavour comes from the cinnamon, a full tablespoon of it, and from the half cup of orange juice that goes in at the end. Between them they carry the cake without needing anything on top.

It is sold in bakeries plain, sometimes with a dusting of icing sugar. If you want the frosting it goes on once the cake is completely cold.

Order matters in the mixing

The third step adds things one at a time to the carrot purée: sugar, eggs, flour, vanilla, cinnamon, baking powder, and the raisins or almonds.

The orange juice goes in last, on its own. Added early, against the eggs and before the flour is in, the acid can curdle the batter; added at the end it just loosens it.

Grease the tin with butter and dust the sides with flour. A dense batter like this one grips.

Cool it in the tin

The last instruction is the one that gets ignored and it is the one that ruins the cake.

This is a wet batter and it holds a lot of moisture. Straight out of the oven the crumb has not set and the cake tears along the bottom when you turn it out.

Let it come down to room temperature in the tin. Then run a knife around the edge and it comes out whole.

More baking

Oatmeal banana bread — another dense loaf.
Homemade bread — from scratch.
Croissants — the long way round.
Orange juice — half a cup of it goes in.

Colombian Carrot Cake FAQ

How is it different from American carrot cake?

Two things. There is no cream cheese frosting, and the carrot is blended into a purée rather than folded in grated. The result is denser and more even, and it tastes of orange and cinnamon rather than of frosting.

Why blend the carrot?

Because it disappears into the crumb. Grated carrot leaves visible orange threads and pockets of moisture; blended with the melted margarine it becomes part of the batter and the cake bakes evenly all through.

Butter or margarine?

Either. The recipe says 250 grams of margarine, which is about a cup, and notes that butter works too and tastes better. Margarine is what is used at home in Colombia because it is cheaper and keeps.

Why orange juice?

It cuts the sweetness and lifts the cinnamon. Half a cup goes in last, after everything else is combined, so it does not curdle against the eggs.

How do I know it is done?

A skewer into the middle comes out clean and dry. Between 40 and 45 minutes at 180°C, but ovens vary and this is a dense batter, so test rather than trust the clock.

Why let it cool before turning it out?

Because a warm carrot cake carries a lot of moisture and is fragile. Turned out hot it breaks in the tin. Let it come to room temperature first.

Can I add the frosting anyway?

Yes, once the cake is completely cold, though it is sweet enough to eat plain. Raisins or chopped almonds already give it something to bite on.