Carrot Cake Deluxe With Orange Icing Recipes

CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING

Carrot-Orange Cake with Cream Cheese Frosting image

Categories Cake Mixer Dessert Bake Thanksgiving Cream Cheese Orange Raisin Carrot Fall Birthday Bon Appétit

Yield Serves 12

Number Of Ingredients 22

Ingredients

Cake
1 1/2 cups vegetable oil
1 cup (packed) golden brown sugar
1 cup sugar
4 large eggs
1/3 cup orange juice
1 tablespoon 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
Frosting:
2 8-ounce package cream cheese, room temperature
1 cup (2 sticks) unsalted butter
6 tablespoons orange juice
2 teaspoons grated orange peel
5 cups powdered sugar, sifted

Steps:

For cake:
Preheat oven to 325°F. Lightly butter 13x9x2-inch baking pan. Line bottom with waxed paper; butter paper. 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. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins.
Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For Frosting:
Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

CARROT CAKE DELUXE WITH ORANGE ICING

Carrot Cake Deluxe With Orange Icing image

Make and share this Carrot Cake Deluxe With Orange Icing recipe from Food.com.

Provided by Misti_Country_Girl

Categories Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups light brown sugar, firmly packed
1 teaspoon salt
4 large eggs
2 teaspoons cinnamon
1 1/2 cups cooking oil
3 cups carrots, grated
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup nuts, chopped
1/2 cup light brown sugar, firmly packed
1 1/2 cups powdered sugar
3 tablespoons orange juice
chopped dried apricot
shredded coconut

Steps:

Preheat oven to 350.
In a large mixing bowl, combine sugar, salt, eggs, cinnamon, oil and carrots.
Beat at medium speed for 2 minutes.
Blend in flour, baking soda and nuts; mixing well.
Pour into agreased and floured 10 inch bundt or tube pan.
Bake for 45 minutes or until toothpick inserted comes out clean.
Let rest for 10 minutes, turn onto rack to cool.
Orange Icing:
In a small bowl, combine ingredients; mix well.
Drizzle with icing, decorate with apricots and coconut if desired.

Nutrition Facts : Calories 1240.4, Fat 64.3, SaturatedFat 9, Cholesterol 141, Sodium 1005.2, Carbohydrate 160.7, Fiber 4.1, Sugar 121.6, Protein 11.1

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