Tuesdays with Dorie BCM: Fluted Carrot-Tangerine CakeJanuary 12, 2016 at 5:02 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 21 Comments
Tags: baking, 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.