Description
This soft and moist cake is packed with fruits, veggies and yogurt for a delicious dessert that you can feel good about eating.
Ingredients
- 2 cups Unbleached All-purpose White Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Eggs
- 1 cup Shredded Carrots
- ½ cups Maple Syrup
- 1 cup Organic Valley Grassmilk Plain Yogurt
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Orange Zest
- ⅓ cups Fresh Orange Juice
- 1 cup Fresh Cranberries
- Orange Slices, For Garnish
- FOR THE SPARKLING CRANBERRIES:
- 1 cup Water
- 2 cups Sugar, Divided
- 1 cup Fresh Cranberries
- FOR THE ORANGE GLAZE:
- 1 cup Powdered Sugar
- 1 Tablespoon Water
- 1 teaspoon Orange Zest
Preparation
For the cake:
Preheat oven to 350ºF.
In a medium bowl, combine flour baking powder, and salt. Set aside.
In a large bowl, add eggs, carrots, maple syrup, yogurt, vanilla extract, orange zest and orange juice and mix until well combined. Add flour mixture and mix well. Fold in the cranberries. Pour batter onto a greased loaf pan and bake for 30 minutes.
For the sparkling cranberries:
Heat the water and 1 cup of sugar, until sugar has completely dissolved (don’t let it boil). Remove from heat and let it cool off almost completely. When cooled, add cranberries and let it bathe in this sugar syrup water for 5 minutes.
Pour remaining 1 cup of sugar onto a flat bowl or any flat container with sides. Using a slotted spoon, remove the cranberries from sugar syrup and place it in the sugar bowl. Shake the sugar bowl to coat the cranberries equally with sugar. Remove the cranberries from the sugar bowl and set aside (in the refrigerator, preferably).
For the orange glaze:
Over low heat, dissolve powdered sugar with 1 tablespoon water, mixing with a rubber spatula to keep the consistency creamy. Add orange zest and mix. Let cool for 1–2 minutes.
Once cake is done baking and cooled off, pour orange glaze over it, letting the glaze drip down the sides. Set aside for 1–2 minutes. Add sparkling cranberries and orange slices for a complete and delightful look.
