Friday, April 15, 2011

Food Inspiration: Carrot Cake with Orange Cream Cheese Frosting

This is a recipe you must try even if you think you hate carrot cake. I had personally never been a fan until I tried this moist cake. I first tasted this recipe at a cooking class given by Marguerite Henderson. This cake would be the perfect dessert to serve on Easter. I promise it's heavenly if you will give it a try.

Carrot Cake
1 large orange
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon kosher salt
7/8 cup canola oil (not quite 1 cup)
4 large eggs
2 cups grated carrots
1/2 cup finely chopped pecans or walnuts
1 t. vanilla

Wash orange and cut into 8 wedges, remove white senter and any seeds cut into small pieces and puree in blender or food processor with peel still on the orange. (Cut of ends of orange before cutting into wedges)

In a large bowl stir together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add: oil, orange puree and eggs, mix thoroughly, blend in carrots, nuts and vanilla extract.

Pour into a buttered and floured 9"x13" baking pan

Bake in moderate 350 degree oven for 1 hour or until cake tester comes out clean and cake starts to pull away from the pan. Chill cake slightly before frosting. Spread the frosting on the top and sides of cake (remove cake from pan first!) Cut into 4x6 pieces (24 small pieces)

(Makes aproximately 12 large cupcakes or 40 miniature)

Orange Cream Cheese Frosting
16 ounces softened cream cheese
2 cups powdered sugar
Zest of 1 orange
Juice of 1 orange
4 ounces softened butter

Beat all ingredients in mixing bowl until blended. Spread on cooled cake. Chill cake until ready to serve.

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