Theoretically, desserts should disappear from my house after the holidays, but the Fluted Carrot Tangerine Cake captivated my heart and I had to make it! It has grated carrot in it, it HAS to be healthy, right? Another health conscious thought….the pan it bakes in is only about 1-inch deep, so portion control has already been considered. It was all the convincing I needed, as I took my peeler out of the drawer and removed a carrot from the fridge.
The cake mixes together fairly quickly and bakes in about 30 minutes, so it’s quite easy to prepare. To help keep calories at bay, I opted out of glazing the cake. We enjoyed it with a cup of coffee, and I will say I really loved the moistness of this cake. I used orange rind, since that’s what I had in the house, and enjoyed citrus flavor in every bite. The grated carrot gives each slice of cake such a pretty look.
All in all, I don’t feel too much damage was done to the diet; it’s a light, moist, very fresh tasting treat! Lemon zest could easily be substituted for orange for a variation.