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Carrot Orange Cake
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3-1/2 cups sifted flour
2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter, softened
3/4 cup firmly packed dark brown sugar
3 eggs
3/4 cup orange juice
1 tbl. grated orange rind
2 cups finely shredded carrots
1 cup chopped walnuts
Grease a 10 inch bundt or tube pan; dust lightly with flour; tap out excess. Preheat oven to 350 degrees.
Sift flour, baking powder, soda, salt, cinnamon,and nutmeg.
Beat butter, sugar, and eggs in a large bowl at high speed, 3 minutes.
Add flour alternately with juice, starting and ending with flour. Stir in rind, carrots, and walnuts. Spoon batter into prepared pan.
Bake at 350 degrees for 45 minutes or until top springs back when lightly touched.
Cool in pan on wire rack 10 minutes;turn out, cool completely.
FROSTING:
1-3 oz. package cream cheese
1/4 cup butter
1 tsp. vanilla
2 cups sifted powdered sugar
In a mixer bowl beat together cream cheese, butter and vanilla until light and fluffy. Gradually beat in powdered sugar , beating until smooth. Spread on cooled cake.
Garnish with orange slices.
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