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.
- 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)
- 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.
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.