Ingredients
Procedure
2 cups MASECA® corn masa flour
8 carrots, finely shredded
8 oz. butter, room temperature
2 cups sugar
1½ tablespoon baking powder
4 eggs
½ cup milk
1 cup rice flour
Zest of one orange
Juice of one orange
1½ tablespoons cinnamon
½ cup walnuts
20 baby carrots (optional)
1 can vanilla frosting (optional)
8 carrots, finely shredded
8 oz. butter, room temperature
2 cups sugar
1½ tablespoon baking powder
4 eggs
½ cup milk
1 cup rice flour
Zest of one orange
Juice of one orange
1½ tablespoons cinnamon
½ cup walnuts
20 baby carrots (optional)
1 can vanilla frosting (optional)
Pre-heat oven to 350°F (180°C).
Using a mixer, cream sugar and butter for 3 to 5 minutes until sugar dissolves and mixture is smooth. Add eggs one at a time.
In a separate bowl mix flours and baking powder.
Slowly beat flour mixture into creamy mixture. Add orange juice, orange zest, shredded carrots, ground cinnamon, and walnuts. Beat for 3 minutes, slowly adding milk until all ingredients are combined.
Grease and flour a mold or cake pan. Pour cake batter into mold and bake for 25 minutes. Cool and remove from mold or pan.
Using a mixer, cream sugar and butter for 3 to 5 minutes until sugar dissolves and mixture is smooth. Add eggs one at a time.
In a separate bowl mix flours and baking powder.
Slowly beat flour mixture into creamy mixture. Add orange juice, orange zest, shredded carrots, ground cinnamon, and walnuts. Beat for 3 minutes, slowly adding milk until all ingredients are combined.
Grease and flour a mold or cake pan. Pour cake batter into mold and bake for 25 minutes. Cool and remove from mold or pan.
If desired, frost with vanilla icing and garnish with baby carrots.
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