How To make Orange Carrot Cake ~
1 c Butter or Marg., softened
2 c Sugar
1 ts Cinnamon
CAKE:
1/2 ts Nutmeg
1 tb Grated Orange Peel
4 Eggs
1 1/2 c Carrots, grated
3 c Flour, sifted
3 ts Baking Powder
1/2 ts Salt
1/2 c Orange Juice
Orange Slices for Garnish
ORANGE GLAZE:
1 1/2 c Sifted Confectioners' Sugar
1 tb Butter or Marg., softened
1/2 ts Grated Orange Peel
3 tb Orange Juice
Preheat oven to 350 degrees. In large bowl, cream butter and sugar with electric mixer. Add cinnamon, nutmeg and orange peel. Beat-in eggs, one at a time. Add carrots and nuts. Sift together flour, baking powder and salt; add alternately with the orange juice. Turn into greased and floured 10-inch tube pan. Bake 60 to 65 minutes, then turn out of pan and cool
completely on a wire rack. In a small bowl, beat sugar with butter, orange peel, and enough orange juice to make a slightly-runny orange glaze. Cover top of cake with the glaze and decorate with orange slices. -----
How To make Orange Carrot Cake ~'s Videos
Low Effort Carrot Cake That Anyone Can Make
This moist (say it with me: moist) carrot cake could be one of the greatest and easiest cakes you will ever make, it's arguably one of the most underrated cakes in the game. Its simplicity and deliciousness are off the charts and you will not go wrong in making the moistest (yes, I said it) cake you will ever have.
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Luscious Carrot Cake Recipe!
This Really Good Carrot Cake is everything you love about Carrot cake. Creamy walnuts, moist carrot cake that isn’t too oily, and a cream cheese frosting that is creamy and not too sweet. My secret ingredient is orange zest!
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Super soft and delicious orange carrot cake / Magic out of hands
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Ingredients-
Eggs - 2 (room temperature)
Sugar - 300 grams ( 1 and 1/2 cup )
All purpose flour- 2 cups (240g)
Salt - 1/4 teaspoon
Baking powder- 1 teaspoon
Vanilla extract- 1 teaspoon
Oil - 115 ml (1/2 cup )
Orange juice- 125 ml (1/2 cup )
Orange zest - 1 teaspoon
Carrot grated - 1 and 1/2 cup
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Decadent Orange Carrot Cake
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Chocolate Carrot Cake Recipe
My Luscious Chocolate Carrot Cake Recipe from my NEW BOOK is a must bake! Melt-in-your mouth chocolate carrot cake layers with a dreamy orange cream cheese frosting all topped with candied carrot curls. It’s an amazing combination of flavors that will delight your palate. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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