Orange-Carrot Cake with Classic Cream Cheese Frosting

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Orange-Carrot Cake with Classic Cream Cheese Frosting

Post  justmecookin on Tue May 11, 2010 12:33 pm

Orange-Carrot Cake with Classic Cream Cheese Frosting

2 cups pecans, chopped
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 cups unsalted butter, softened
2 1/2 cups sugar
4 large eggs
1/4 cup milk
Zest of 1 orange (1 tablespoon)
1/4 cup orange juice
1 1/2 teaspoons vanilla extract
2 cups finely grated carrot (about 6 carrots)

Cream Cheese Frosting
1/2 cup unsalted butter, softened
12 ounces cream cheese, softened
3 cups powdered sugar
3 to 4 tablespoons evaporated milk (or cream, if desired)
1 1/2 teaspoons vanilla extract

Preheat oven to 375. Spread chopped pecans on a sheet pan, and toast at 375 for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.

Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375 for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)

Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake. Makes 8 to 10 servings

Cream Cheese Frosting: Cream together first 3 ingredients at medium speed of an electric mixer. Add milk and vanilla, and mix well.


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