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Category: Cakes
Prep Time: Cook Time: Total Time:
For the Cake:
2 cups flour
1 1/2 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp baking powder
4 large eggs
3/4 cup vegetable or canola oil
2 cups sugar
1 tsp kosher salt
1 lb carrots, grated medium fine
3/4 cup walnut pieces, coarsely chopped
For the Frosting:
12 oz cream cheese, softened
2 1/2 cups confectioners sugar
Zest of 1 orange
2 sticks butter, softened
1 tsp pure vanilla extract
Preheat the oven to 350. Butter and flour 2 (8 inch) round cake pans. Line each pan with an 8 inch round of parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and baking powder.
Beat the eggs at high speed until light and frothy, about 1 minute. Decrease the speed to medium and add the oil, sugar, and salt, and mix until just combined. Decrease the speed to low and add the flour mixture, mixing until just combined. Remove the bowl from the mixer. Using a rubber spatula, fold in the carrots and walnuts.
Divide the batter evenly between the prepared cake pans. Spin the pans to level the batter. Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a rack to cool for 20 minutes before turning the layers out onto the rack. Cool completely before filling or frosting.
Frosting: Combine the cream cheese, sugar, and zest. Start on low speed and then increase to medium-high speed and beat until smooth, 1-2 minutes. Scrape down the sides of the bowl. Add the butter and mix on medium speed until just fluffy and smooth. Add the vanilla and mix until just combined. Do not over mix.
Frost between the layers and around the cake until smooth. The cake keeps in a cake aver in the refrigerator for up to 4 days. It tastes great eaten at room temperature or chilled!
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CARROT CAKE WITH FRESH ORANGE CREAM CHEESE FROSTING
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Category: Cakes
Prep Time: Cook Time: Total Time:
For the Cake:
2 cups flour
1 1/2 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp baking powder
4 large eggs
3/4 cup vegetable or canola oil
2 cups sugar
1 tsp kosher salt
1 lb carrots, grated medium fine
3/4 cup walnut pieces, coarsely chopped
For the Frosting:
12 oz cream cheese, softened
2 1/2 cups confectioners sugar
Zest of 1 orange
2 sticks butter, softened
1 tsp pure vanilla extract
Preheat the oven to 350. Butter and flour 2 (8 inch) round cake pans. Line each pan with an 8 inch round of parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and baking powder.
Beat the eggs at high speed until light and frothy, about 1 minute. Decrease the speed to medium and add the oil, sugar, and salt, and mix until just combined. Decrease the speed to low and add the flour mixture, mixing until just combined. Remove the bowl from the mixer. Using a rubber spatula, fold in the carrots and walnuts.
Divide the batter evenly between the prepared cake pans. Spin the pans to level the batter. Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a rack to cool for 20 minutes before turning the layers out onto the rack. Cool completely before filling or frosting.
Frosting: Combine the cream cheese, sugar, and zest. Start on low speed and then increase to medium-high speed and beat until smooth, 1-2 minutes. Scrape down the sides of the bowl. Add the butter and mix on medium speed until just fluffy and smooth. Add the vanilla and mix until just combined. Do not over mix.
Frost between the layers and around the cake until smooth. The cake keeps in a cake aver in the refrigerator for up to 4 days. It tastes great eaten at room temperature or chilled!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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