Fluted Carrot Tangerine Cake with Tangerine Glaze

One option for this week’s Tuesdays with Dorie assignment was the Fluted Carrot Tangerine Cake with Tangerine Glaze. This cake, as Dorie Greenspan describes it, is the lighter and fluffier version of its dense American counterpart.

As I read through the recipe, deciding which of the two assignments to do for this week, I thought this would be an easy one to ease me into the new year. It looked simple enough, and the ingredients list was not long, but the prep work took a little bit of time; lots of grating, juicing, and preparing the tart pan.

First, I did all of the grating and juicing. This was not only the most time-consuming step, but also the messiest.

I welcomed whisking the dry ingredients because it was simple and quick.

It was time to start get mixing! One thing that I noticed in this recipe was that there was a lot of baking powder, and it also looked like Dorie wanted us to whip a lot of air into the batter. I made sure to make the batter as fluffy as possible, first by creaming the butter for a good 5 minutes. After the butter was nice and whipped, I added the granulated sugar and mixed that until it was nice and airy.

The eggs were added next, and this is where the game changed. The butter, sugar, and eggs made a beautiful batter.

The batter was nice and pillow-y at this point; it was just so soft and light.

The grated carrots and ginger were mixed in next.

The carrot and tangerine juice was poured into the batter after the grated ingredients.

The dry ingredients were added for a few seconds; I finished mixing the batter by hand.

I was careful not to deflate the batter too much by carefully folding the flour in by hand.

I used an offset pallet knife to smooth the batter into a tart pan. Being the rebel that I am, I didn’t follow Dorie’s instructions by not using a tart pan with a removable bottom.

After the Carrot Tangerine Cake came out of the oven, I was happy to see that the cake batter didn’t seep out of the bottom of the tart pan while baking in the oven.

I flipped the Carrot Tangerine cake over (onto a rack) and peeled off the parchment paper from the bottom.

I re-flipped the cake back, right-side- up, and let the cake cool.

I made some tangerine glaze and coated the top of the cake. When I look at these photos now, it looks like some sort of cheese on the cake… I swear it’s a tangerine glaze!

This cake was very delicious! The other cakes I made from Baking Chez Moi scared me a little because they all turned out on the dry side. This one was definitely a redemption cake; it was still moist, had a light texture, and a great taste. I could definitely taste the tangerines, some hints of carrot, and also some hints of ginger. I’d definitely make this cake again!

This Carrot Tangerine cake was my dessert after dinner, and it’ll also be my breakfast! I think this will go great with a cup of coffee.

 

Fluted Carrot Tangerine Cake and Tangerine Glaze recipes are on pages 22 and 23 of Baking Chez Moi by Dorie Greenspan.