This week's bake at Tuesdays With Dorie (TWD) is Fluted Carrot-Tangerine Cake. It is an inch high, light and spongy carrot cake with the fragrance and flavours from ginger and citrus.
I have used orange instead of tangerine. And the pie pan I used has straight sides instead of fluted. As usual, I have reduced the amount of sugar, using only a scant half cup, and it works for me. I can already taste the sweetness, and it tastes sweeter on the next day too. I cannot imagine how sweet it is with the full amount, a whole cup of it for a one-inch cake. There's grated carrots, orange zest and juice, and grated fresh ginger in the batter.
It certainly smells lovely when the cake is baking in the oven!
Please visit the other bakers at Tuesdays With Dorie (TWD).