Carrot Puree Cake
I just love this cake. Moist and tender !
cook carrots and make purée with a fork or in a foodprocessor. Wash the orange and make zest and juice.
Combine all dry ingredients, not the sugar, in a bowl and sett a side.
In the mixing bowl combine canola oil, eggs and sugarn until slightly thickened. Add the dry ingredients in 2 additions and gently fold in with a rubber spatula.
Line a round cakepan 10 " with baking paper. Pre-heat oven to 375 and place a rack center- low of the oven. Bake for 30 minutes until a stick inserted in center of the cake comes out clean.
Remove from the oven and cool on a wire rack.
To make the frosting:
In your mixin bowl cream cream cheese and buttter. Gradually beat in the powdered sugar until incoporated and smooth.