Carrot-nut Cake with Orange Cream Cheese
List of Ingredients
2 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 eggs
1 1/2 cups packed light brown sugar
2 1/2 cups shredded carrots (about 5 medium)
1 1/4 cups canola oil
1/4 cup orange juice
2 teaspoons vanilla
2 cups chopped walnuts
Orange Cream Cheese Frosting (recipe follows)
1 teaspoon grated orange peel, for garnishRecipe
Preheat oven to 350 degrees. Grease 3-8 inch round cake pans and line the bottoms with waxed paper. In a medium bowl, stir together flour, cinnamon, baking powder, salt and baking soda; set aside.
In a large bowl, with an electric mixer on high, beat eggs and brown sugar till mixture leaves a thick trail when the beaters are lifted. With the mixer on low speed, gradually mix in flour mixture just till all the flour is moistened stir in 1 cup walnuts. Pour batter evenly into the cake pans. Bake 20 to 25 minutes, or till a toothpick inserted in the center comes out clean. Let cakes cool about 10 minutes in the pans, then turn out onto wire racks, remove waxed paper, and let cool completely.
Fill and frost cake with orange cream cheese frosting. Press remaining 1 cup walnuts onto frosting on the cakes top. Cover and refrigerate until ready to serve.
Orange Cream Cheese frosting
(Makes about 2 1/2 cups)
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
2 cups powdered sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
In a large bowl, with an elctric mixer on low speed, beat in powdered sugar, orange peel, and vanilla till frosting is smooth.
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