Tuesdays with Dorie (Baking Chez Moi): Tangerine Carrot Cake

Baking chez moi tangerine carrot cake on eatlivetravelwrite.comThis weekÔÇÖs Tuesdays with Dorie recipe is the perfect cake to enjoy on a snowy Sunday afternoon with a cup of tea or coffee. It’s simple to make, leaves the house smelling amazing and tastes even better the next day. Win, win and win!

Tangerine carrot cake from Baking Chez Moi on eatlivetravelwrite.comThis Fluted Tangerine Carrot Cake (p 22) is meant to be baked in a fluted quiche or tart pan – one without a removable bottom which I don’t own. I went with a simple 9″ cake tin so mine was not quite so pretty…

Interior tangerine carrot cake from Baking Chez Moi on eatlivetravelwrite.comThe cake has a whisper of carrot (1 medium) and a big hit of tangerine (or clementine, in my case) from both zest and juice so it tastes more like a citrus cake than carrot. It’s light and moist and perfect sprinkled with a touch of icing sugar…

Tuesdays with Dorie tangerine carrot cake on eatlivetravelwrite.com(or even topped with a scoop of vanilla ice cream… just saying)

This is a recipe I will come back to. So versatile, so easy. SO tasty.

Baking Chez Moi Cover

 

 

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

 

 

 

Please note: The product links from Amazon and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!

18 thoughts on “Tuesdays with Dorie (Baking Chez Moi): Tangerine Carrot Cake”

  1. This cake is stellar. It, to me, is representative of what I love about much of Dorie’s recipes: simplicity, letting flavours shine through.

    Much better suited to tea than coffee; something aromatic like Early Grey. Orange Pekoe if you want a little less.

    Or, of course, a wee tipple in the evening. ­čśë

    Reply
  2. Your cake looks great! I was about to use an ordinary 9″ cake pan because I only had a tart pan with a removable bottom, but I ended up taking a gamble by using my tart pan anyway. The batter was thick enough that hardly anything seeped out of the bottom, in case you want to try it for yourself in the future!

    Reply
  3. I do not own a fluted pan without a removable bottom so I went ahead and used it anyway and it worked out perfectly! You are right, the citrus was the dominant flavor, all I could taste was the lemon I used.

    Reply
  4. I think this cake is lovely, fluted or no. I finally caught up with this recipe on the blog today and am catching up on the group’s posts about it, too. It was a big hit here and I’m not surprised that it seems to have gone over well universally.

    Reply

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