Just in time for Spring! This carrot cake requires basic ingredients that we all have at home! It’s not too sweet and the tahini in the frosting adds a super nice kick to it.
You guys, i grew up with this orange cake constantly being present in my grandma’s living room, cut like in the picture and stored in her awesome cake box. I would take a few pieces with me back home every single time and have them at school the next day.
And now i’m blessing you all with her recipe. I deciphered it from a long voice note that was in “fenjen” measurements.Jump to Recipe
Some notes before you start, you need to whip the egg whites really well. It is essential to get that airy yet moist texture. Also, don’t use fancy vanilla extract. The vanilla sugar is what you want here.
And please, use fresh oranges and not boxed.
Show stopper! This cake is perfect if you’re hosting and want to impress your guests with minimal effort.
Recipe found online and tweaked a bitJump to Recipe
This cake is next level, like patisserie level orange cake.
Recipe adapted from here with some Clueless adjustments.