Carrot & Clementine Cake

If you love crisp edges, a soft yet hearty texture, and a sticky, crunchy topping that caramelizes perfectly, this cake is for you. This impressive carrot and clementine cake bursts with flavor, combining the warmth of a traditional carrot cake with the zesty tang of clementines. It’s a delightful twist on the classic recipe we all know and love, making it an irresistible treat for any occasion.

Most people have their go-to carrot cake recipe, cherished and unchanging. However, for those open to trying something new, this clementine-infused version might just become a new favorite brought to us by Clare DeBoer. The cake incorporates clementine bits throughout the batter, creating a delightful citrus twist that becomes a bit candy-like in texture. The highlight is a syrupy, sticky topping made from clementine juice and zest, which dries to a candied texture, enhancing the top and edges of the cake.

This carrot cake actually improves with time, so it’s best to prepare it a day in advance, allowing the flavors to mature before slicing and serving. While I prefer the simplicity of a glaze, especially if I plan to freeze a portion as a future gift, my husband loves his with classic cream cheese frosting. Since I didn’t make the frosting, he whipped up a quick mixture of cream cheese and honey to dollop on his individual serving. His idea was so genius that I decided to offer a small bowl of honey-infused cream cheese at our luncheon for anyone else who might like to do the same.

A standout from our Mother’s Day luncheon, this carrot and clementine cake was a hit, fluffy and sparkling with its citrus glaze. It skips the traditional cream cheese frosting, finding its acidity in the clementines within the batter and topping. This makes it perfect for enjoying warm, even at breakfast. My mother-in-law loved it so much she called the next day, raving about how delicious it was with her morning coffee.

This cake has the nutty moistness of a classic carrot cake but offers a tender crumb akin to a breakfast treat or Morning Glory muffin. To turn this recipe into muffins, simply divide the batter into tins and reduce the bake time by 15 minutes. For added sweetness, include some sultanas in the mix.

If you’re looking for a fresh take on a beloved classic, give this clementine carrot cake a try. Its unique flavors and delightful textures are sure to impress. Subscribe to my blog for more delicious and innovative recipes that will keep your taste buds excited and your kitchen busy.

Slightly adapted recipe sourced from: The Best Bit Substack subscription service.

Robin Ward

Carrot & Clementine Cake

This clementine carrot cake combines the warmth of a traditional carrot cake with a tangy citrus twist, featuring clementine bits and a sticky clementine glaze. Perfect for any occasion, it improves with time and can be enjoyed warm or at breakfast.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course: #brunch, Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Flor the cake:

• 2 cups (250g) all-purpose flour
• ½ (3g) tsp baking soda
• 2 (8g) tsp baking powder
• 1 (3g) tsp ground cinnamon
• ½ (1½g) tsp kosher salt
• ¾+2 Tbs.(200ml) cup avocado oil *see note (nearly 1 cup)
• 1½ (250g) cups light brown sugar, packed
• 3 large eggs, separated
• 1½ (200g) cups carrots, peeled and coarsely grated, packed
• 1¼ (50g) cups walnuts, roughly chopped (Option to toast them briefly)
• 1 clementine, peeled and chopped into ¼-inch pieces

For the glaze:

• 2-4 clementines (I used four clementines due to their low juice content. Since the original recipe doesn't specify the volume, adjust the amount of glaze to adequately cover the cake based on your preference.)
• 1/4 cup light brown sugar (If you use four clementines, consider adding an extra tablespoon or two. Adjust to your preference.)
• 2½-3 Tbsp turbinado sugar (Note: The original recipe called for only 2 teaspoons, which appears to be a typographical error.)

Equipment

• 1 9-inch cake tin

Method

 

1. Preheat the oven to 350℉. butter and line a 9-inch cake tin with parchment paper.
2. In a large bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
3. In a medium bowl, whisk together the avocado oil and brown sugar until the mixture resembles wet sand, about a minute. Whisk in the egg yolks, then fold in the grated carrots, walnuts, and chopped clementines.
4. Scrape the wet mixture into the bowl with the dry ingredients and combine until just mixed.
5. In a separate bowl, whisk the egg whites to stiff peaks, either by hand or with a mixer. Gently fold the whipped egg whites into the batter to preserve their airiness.
6. Pour the batter into the lined cake tin and bake for 30 minutes, or until the top of the cake is set.
7. While the cake bakes, zest the clementines into a small saucepan and squeeze in the juice. Add the light brown sugar and simmer to make a syrup, about 3-4 minutes.
8. After the cake has baked for 30 minutes, open the oven door and pour the glaze evenly over the top of the cake.Sprinkle with turbinado sugar and continue to bake for another 20-25 minutes, or until a skewer inserted in the middle of the cake comes out clean.
9. Remove the cake from the oven and let it stand for 5 minutes before removing it from the tin. Serve warm.

Notes

I substituted avocado oil for canola oil for a healthier alternative. Avocado oil provides a similar texture and a subtle flavor enhancement.

If you make this cake, please let me know in the comments below, and don’t forget to share and subscribe for more delicious recipes!