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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
Cook Time 50 minutes
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.