For the batter:
1 cup (200 g) of butter, softened
3/4 cup (135 g) of grated carrots
4 eggs
1/2 teaspoon of active dry yeast
2 cups (240 g) of all-purpose flour
1/4 cup of freshly squeezed orange juice
1 tablespoon of grated orange zest
For the syrup:
1 1/2 cups of freshly squeezed orange juice (360 ml)
1/4 cup of grated carrots
For the batter:
1 cup (200 g) of butter, softened
3/4 cup (135 g) of grated carrots
4 eggs
1/2 teaspoon of active dry yeast
2 cups (240 g) of all-purpose flour
1/4 cup of freshly squeezed orange juice
1 tablespoon of grated orange zest
For the syrup:
1 1/2 cups of freshly squeezed orange juice (360 ml)
1/4 cup of grated carrots
Prepare the batter: In a stand mixer, beat the butter and grated carrots until light and fluffy
Add the eggs one at a time, beating for an additional 2 minutes
Add the yeast and flour, and mix until just combined
Add the orange juice and zest
Pour the batter into a greased 23 cm (9 inch) cake pan with a hole in the center
Bake in a moderate oven (180°C) that has been preheated for 30 minutes, or until golden brown, when inserting a toothpick it comes out clean
Prepare the syrup: Mix the freshly squeezed orange juice and grated carrots
Poke holes in the cake and pour over the warm syrup
Let cool and unmold
314 calories per slice
