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Carrot Cake with Orange-Saffron Cream

Melania Castegnaro
  • 80 minutes
  • Serves 18

INGREDIENTS

5 cups

Carrots

1 tsp

Orange, zest

4

Eggs, large

1 cup

All-purpose flour

2 tsp

Baking powder

1 tsp

Baking soda

3/4 cup

Brown sugar, packed light

3/4 cup

Canola oil or avocado oil

2 tsp

Cinnamon, ground

3/4 cup

Granulated sugar

3

Saffron threads

1/2 tsp

Salt

2 tsp

Vanilla extract

1/3 cup

White chocolate chips

1 cup

Whole-wheat flour, white

1

Cake

1 cup

Heavy cream

1/3 cup

Mascarpone cheese

1

Saffron cream, Orange