Semolina Carrot Cake with Orange Glaze
Semolina Carrot Cake with Orange Glaze is a warm, sunny small batch dessert with a slightly different texture than a classic carrot cake. The semolina gives it a gentle, tender graininess, the carrot and ricotta keep it moist, and the orange glaze adds a bright finish that lifts the whole cake.
Ingredients
Carrot Cake
- 1.5 eggs separated
- 100 grams butter softened
- 120 grams granulated sugar
- 85 grams semolina flour
- 1/4 teaspoon salt
- 113 grams carrots
- 240 grams ricotta cheese
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon orange zest
Orange Glaze
- 150 grams powdered sugar
- 3 tablespoon orange juice
- 1/2 tablespoon orange zest
Instructions
- Heat the oven to 400°F and line a 6-inch square cake pan with parchment paper (in 2 directions). Grate the carrots on the finest grates of a box grater. (NOTE 1)
- In a bowl, beat the egg whites on until it is frothy, about 20 seconds. With the mixer running, add the salt, then gradually add 30 grams of granulated sugar. Continue to beat until the whites hold soft peaks, for about 2 minutes.
- In a separate bowl, combine the butter and the remaining 90 grams granulated sugar. Beat on medium-high until light and fluffy, about 3 minutes, scraping the bowl once or twice.
- Add egg yolks, beating until incorporated. Add the ricotta, vanilla, orange zest and finely grated carrots, and beat on medium-low until incorporated; the mixture will not be smooth. Finish by folding by hand with a spatula, making sure the mixture is well combined.
- Add the semolina and fold with the spatula until incorporated. In steps, scoop the whipped egg whites onto the mixture and gently fold them until no white streaks remain. Transfer batter into the baking pan, gently spread into a smooth, even layer.
- Bake until golden brown and the center is slightly wobbly when the pan is gently jiggled, 25-30 minutes. Cool in the pan on a wire rack to room temperature.
- Make glaze by mixing powdered sugar, orange juice and pour over the cooled cake. Sprinkle with the orange zest. (NOTE 2)
Notes
- I used the traditional orange carrots as well as the very pale yellow ones, as I didn't want this cake to become too orange.
- If you want a whiter glaze, replace orange juice with milk,
Nutrition
Calories: 296kcalCarbohydrates: 40gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gSodium: 178mgFiber: 1gSugar: 31g