I’ve used this recipe for years for carrot cake. Can’t remember who gave me the recipe, but I love how moist and good tasting it is. I use it for cakes and cupcakes alike.

Ingredients

  • 1 whole orange, skin and all
  • 2 C flour
  • 2 C sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1-1/4 C oil
  • 4 eggs
  • 2 C grated carrots
  • 1/2 C chopped and toasted pecans or walnuts (can add more if like lots of nuts)

Instructions

    Trim thin slice from both ends of orange; cut in half lengthwise. With shallow v-shaped cut, remove white center core. Cut halves into wedges, removing any seeds. Cut into chunks & put in blender. Puree. Reserve 1 T for frosting.

    Sift together dry ingredients. Add oil & puree; mix well. Add eggs; combine thoroughly. Stir in carrots & nuts. Grease pans well. I also line bottom of pans with parchment paper.

    Bake at 350 for 1 hour or until done. Let cool in pans for 10-15 minutes. Can make 13×9, 2 8″ or 9″ rounds, or cupcakes.

    FROSTING:

    1 8 oz package cream cheese, softened
    1/4 C margarine or butter (I use butter)
    1 box powdered sugar
    1 T orange puree

    Beat cream cheese & butter until fluffy. Mix in other ingredients and frost. May need to double recipe for layer cakes.


Comments

CharityCakes Says... 28 Dec 2010 , 9:19pm

I use this recipe too (with the omition of the orange) and it's my favorite cake in the whole world. It's very moist, dense and not too spicy. I detest buying Carrot Cake as a dessert somewhere only to not be able to enjoy it because they ruined with too much spice. This is an awesome recipe that's super easy to make.


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