I may be on a month-long healthfest, but I don’t remember saying anything about giving up cake… 🙂 We had Easter brunch and dinner at our house, so I have a few posts to share with you from last weekend before my Spring cleaning pledge. Let’s just say that I ended March very well!
I first made this cake three years ago for Merlin’s birthday.
Yes, I make my dog birthday cakes.
Yes, he likes carrot cake.
It’s his favorite.
This cake is my favorite too! The orange juice and zest give this cake a delicious citrusy undertone. It’s moist and full of grated carrots and raisins, and the frosting is so delicious. It is also a little unusual in that it is baked in a 13 x 9 x 2 baking dish (I only have glass dishes this size, and it works just fine.), then serrated. The recipe does not call for nuts, but I’m sure you could add chopped pecans or walnuts if you wanted to. I don’t think this cake needs them and D doesn’t like nuts in his food anyway, so it is all good.
Don’t be intimidated by the long ingredient list and instructions. It really does come together really easily and it is SO worth it.
Carrot-Orange Cake with Cream Cheese Frosting
1 1/2 cups vegetable oil
1 cup (packed) golden brown sugar
1 cup sugar
4 large eggs
1/3 cup freshly squeezed orange juice
1 Tbsp. grated orange peel
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups finely grated peeled carrots
1 cup raisins
2 8-ounce package cream cheese, room temperature
1 cup (2 sticks) unsalted butter
6 Tbsp. orange juice
2 tsp. grated orange peel
5 cups powdered sugar, sifted
For the cake:
1. Preheat oven to 325 degrees. Lightly butter 13 x 9 x 2-inch baking pan. Line bottom with waxed paper; butter paper.
2. Using electric mixer, beat oil and both sugars in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel.
3. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend.
4. Stir in carrots and raisins.
5. Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes.
6. Transfer pan to rack. Cool cake 15 minutes.
7. Turn cake out onto rack. Remove waxed paper and cool completely.
(Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For the frosting:
1. Using electric mixer, beat cream cheese and butter in large bowl until light.
2. Beat in orange juice and orange peel.
3. Add sugar; beat until smooth.
4. Refrigerate until thick enough to spread, about 30 minutes.
1. Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter.
2. Spread with 1 1/2 cups frosting. Top with remaining cake layer.
3. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake.
4. Serve cake cold or at room temperature.
(Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
Source: Bon Appetit, November 1995