Tuesdays with Dorie BCM: Fluted Carrot-Tangerine Cake

January 12, 2016 at 5:02 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 21 Comments
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fluted carrot-tangerine cake

If I think of carrot cake, of course what comes to mind is a layer cake with swirls of cream cheese frosting.  Plenty of cream cheese frosting…you know, something like Dorie’s amazeballs Bill’s Big Carrot Cake.  Seems that’s not the only carrot cake game in town, though.  This Fluted Carrot-Tangerine Cake is another, more subtle take on the most delicious way to get your beta-carotene.  Instead of being spicy and earthy and tall, this one is bright and zippy and slim.  Ginger, carrot and tangerine (or tangelo in my case) make it the color of sunshine.  Okay, so there isn’t any cream cheese frosting, but a quick powdered sugar and juice glaze gives it a nice sweet crust on top.  The flavor of the glazed cake reminds me of Fruity Pebbles, but I mean that in a good way!!

This cake does not need to be fluted…I made it in my quiche pan (the removable bottom was no problem), but it can certainly be baked in a regular cake pan.  The cute ruffles do give it a bit of pizazz, though, since it’s only a single layer.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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21 Comments »

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  1. Looks great! I love the idea of combining carrot and tangerine

  2. Looks lovely and light! 🙂

  3. Steph it’s absolutely beautiful!

  4. Beautiful!!

  5. Tangelo, yum! I think that must have given it an extra zippiness! I so want to make this again. Your cake looks delish!

  6. Looks delicious and light….

  7. As always, your photo is amazing! Your cake looks delicious!

  8. Your cake looks gorgeous, and it was really a delicious recipe. But, I agree with you on the cream cheese frosting on a carrot cake, so scrumptious.

  9. Swirls of cream cheese frosting on spicy carrot-walnut cake, one of my favorite cakes, but this was a nice surprise. With it being citrus season, there are so many possibilities!

  10. looks so yummy!

  11. The colour of this cake was amazing! I wasn’t keen on this to begin with but was totally won over, tasted fantastic.

  12. this looks amazing. I’ve made a carrot soup with a hint of orange, but I’ve never thought of combining carrot and tangerine in a cake! This looks delicious!

  13. How gorgeous! Excited to try this flavor combination.

  14. Your cake looks amazing, it’s good to know that it can be baked in a pan with removable bottom, it made me very nervous to flip it out. So thanks for that bit of God news!

  15. Sunshine cake, I like that. I am looking forward to making this one, it seems to be a home run for most.

  16. Sounds delicious. I will have to try one of these ☺

  17. I always love reading your blog…and seeing your creative take on the photography!!

  18. Lovely as always. I really liked enjoying the star ingredients which I think sometimes get lost in a traditional carrot cake.

  19. I used my tart pan with a removable bottom too – the mixture was so thick that it was not a problem. Your cake turned out well.

  20. I do love carrot cake and this is a good but different take on this classic!

  21. It’s good to know that a pan with a removable bottom works for this recipe. Yours looks awfully cute with its ruffled edge! I just caught up on this cake on the blog and it was a hit here, too.


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