On a side note, can you tell that the light in Denmark has already started to change? From now until April I guess I’m going to have to start prepping dinner at 2pm if I want to shoot with natural light. :)
Ingredients (12 servings)
For the Cake
(I used a mug to measure the ingredients)
- 2 cups of flour
- 2 cups of sugar
- 1 cup of walnuts
- 2 big carrots
- 8 eggs
- 1 teaspoon baking powder
For the Glaze
- 2 tablespoons of butter at room temperature
- 6 tablespoons of orange juice
- zest of one orange
- icing sugar q.s.
Instructions (Time: 1.5 hours)
Start by beating the egg yolks with the sugar until it turns pale. Shred the carrots and add it to the mixture.
Add the flour and the baking powder and mix. Chop the walnuts and beat the egg whites until soft peaks form. Fold the egg whites in the cake batter together with the chopped walnuts.
Grease and flour a cake tin and bake in a preheated oven to 180ºC (350ºF) for 25-35 minutes (check if it’s done with a toothpick). As for the orange glaze, beat the butter with the zest of the orange until it’s creamy. Add some icing sugar until you have a consistent mixture. Finally, add the orange juice and if it is too fluid, add more icing sugar or if it is too thick, add more orange juice! (Someone forgot to take photos of the glaze lol)
Wait until the cake has cooled down a bit and spread the glace on top.