Carrot-Orange Cake With Cream Cheese Frosting
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
Vegetable Oil1 cup
Sugar4 large
Egg6 tbsps
Orange Juice2 tsps
Orange Peel (grated)2 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Salt1 cup
Raisin5 cups
Powdered Sugar (sifted)Directions:
1
For cake: Preheat oven to 325°F
2
Lightly butter 13x9x2-inch baking pan
3
Line bottom with waxed paper; butter paper
4
Using electric mixer, beat oil and both sugars in large bowl until well blended
5
Add eggs 1 at a time, beating well after each addition
6
Beat in orange juice and peel
7
Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend
8
Stir in carrots and raisins
9
Pour batter into prepared pan
10
Bake until tester inserted into center of cake comes out clean, about 55 minutes
11
Transfer pan to rack
12
Cool cake 15 minutes
13
Turn cake out onto rack
14
Remove waxed paper and cool
15
(Can be prepared 1 day ahead
16
Wrap tightly in plastic and store at room temperature
17
) Preheat oven to 325°F
18
Lightly butter 13x9x2-inch baking pan
19
Line bottom with waxed paper; butter paper
20
Using electric mixer, beat oil and both sugars in large bowl until well blended
21
Add eggs 1 at a time, beating well after each addition
22
Beat in orange juice and peel
23
Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend
24
Stir in carrots and raisins
25
Pour batter into prepared pan
26
Bake until tester inserted into center of cake comes out clean, about 55 minutes
27
Transfer pan to rack
28
Cool cake 15 minutes
29
Turn cake out onto rack
30
Remove waxed paper and cool
31
(Can be prepared 1 day ahead
32
Wrap tightly in plastic and store at room temperature
33
) For Frosting: Using electric mixer, beat cream cheese and butter in large bowl until light
34
Beat in orange juice and 2 teaspoons orange peel
35
Add sugar; beat until smooth
36
Refrigerate until thick enough to spread, about 30 minutes
37
Using serrated knife, cut cake horizontally into 2 equal layers
38
Place 1 cake layer on platter
39
Spread with 1 1/2 cups frosting
40
Top with remaining cake layer
41
Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake
42
(Carrot cake can be prepared 2 days ahead
43
Cover with cake dome and refrigerate
44
) Serve cake cold or at room temperature
45
Using electric mixer, beat cream cheese and butter in large bowl until light
46
Beat in orange juice and 2 teaspoons orange peel
47
Add sugar; beat until smooth
48
Refrigerate until thick enough to spread, about 30 minutes
49
Using serrated knife, cut cake horizontally into 2 equal layers
50
Place 1 cake layer on platter
51
Spread with 1 1/2 cups frosting
52
Top with remaining cake layer
53
Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake
54
(Carrot cake can be prepared 2 days ahead
55
Cover with cake dome and refrigerate
56
) Serve cake cold or at room temperature