Orange Carrot Cake

Be The First To Review
By recipe

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

  1. 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 (1)

on

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.

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2024 © Cake Central Media Corp. All Rights Reserved.