EASY ORANGE-CARROT CAKE
A citrusy sour cream frosting is the literal icing on this moist orange-carrot cake recipe. Cinnamon, cloves, nutmeg, and ginger infuse each bite of this orange cake recipe with warm flavors.
Provided by BHG Test Kitchen
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).
- Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.
- Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.
- For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.
Nutrition Facts : Calories 341 kcal, Carbohydrate 45 g, Cholesterol 63 mg, Protein 5 g, SaturatedFat 2 g, Sodium 180 mg, Sugar 29 g, Fat 16 g, UnsaturatedFat 13 g
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
CHOCOLATE-ORANGE CARROT CAKE
Categories Cake Mixer Chocolate Fruit Dessert Bake Hanukkah Vegetarian Rosh Hashanah/Yom Kippur Orange Coconut Carrot Kosher Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pieces. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.
- Make frosting:
- Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl until fluffy. Beat in remaining melted chocolate and orange juice concentrate.
- Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
CARROT ORANGE CAKE
Use this recipe to make Martha's Spring Garden Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 10-by-2-inch round cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread walnuts on a baking pan; bake until fragrant, about 7 minutes. Cool completely on a wire rack. Coarsely chop walnuts, and set aside. Lightly oil two 10-by-2-inch round cake pans, and line bottoms with parchment. In a medium bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine oil and sugar on low speed. Slowly add half of the flour mixture, and continue mixing until well blended. Add remaining flour mixture and eggs in three additions, beginning and ending with the flour mixture. Mix until combined, about 1 minute.
- Transfer batter to a large mixing bowl. Stir in carrots, orange zest, and walnuts. Divide batter equally between prepared baking pans (6 1/2 cups per cake pan for the carrot and 6 cups for the zucchini). Bake until golden brown and firm, about 1 hour. A wooden skewer inserted in the center of the cake should come out clean.
- Transfer pans to wire rack to cool completely before unmolding.
ORANGE CARROT CAKE WITH ORANGE CREAM CHEESE FROSTING
I made this for an office party and within 15 minutes, I had 3 requests for me to make more. I ended up making all 3 and getting paid very well to do it! This is a very moist, DELICIOUS cake and a different twist on the traditional carrot cake.
Provided by Sherrybeth
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- CAKE:.
- In a large mixing bowl, combine the cake mix, pudding mix, cinnamon, nutmeg, allspice and ginger.
- Mix well.
- Slowly add the orange juice and oil and mix until well blended.
- Once this batter is well blended, add the carrots, raisins, coconut and orange zest.
- Blend well.
- Pour the batter evenly into 2 cake pans (9 inch) which have been well coated with Baker's Joy or similar coating spray with flour.
- Bake at 250 degrees for 45-50 minutes (this allows the cakes to rise more evenly by using the lower temp). They are done when a toothpick inserted in the center comes out cleanly.
- Cool 10 minutes on a wire rack.
- Transfer the first layer to your cake plate and top that layer with about 1 cup of frosting.
- Place the 2nd layer on top and ice cake with the remaining frosting.
- Garnish with chopped walnuts and orange curls.
- Chill if not serving immediately.
- FROSTING:.
- In a large mixing bowl, combine the cream cheese and butter and whip for about 3 minutes until light and fluffy.
- Add the orange juice, orange extract and orange zest and mix well.
- Slowly add the confectioners sugar, 2 cups at a time and mix well between additions.
- Once the frosting has reached a good spreading consistency, frost your cake according to the directions.
Nutrition Facts : Calories 505, Fat 23, SaturatedFat 9.8, Cholesterol 30.8, Sodium 404.8, Carbohydrate 73.6, Fiber 1.9, Sugar 60.9, Protein 3.4
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