Orange Carrot Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| Cake | |||
| ½ | teaspoon |
nutmeg
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
carrots
grated |
|
| 3 | cups |
all-purpose flour
sifted |
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
orange juice
|
|
| 1 | slices |
oranges
for garnish |
*
|
| Orange glaze | |||
| 1 ½ | cups |
powdered sugar
sifted |
|
| 1 | tablespoon |
butter
softened |
|
| ½ | teaspoon |
orange zest
grated |
|
| 3 | tablespoons |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| Cake | |||
| 2.5 | ml |
nutmeg
|
|
| 15 | ml |
orange zest
grated |
|
| 4 | large |
eggs
|
|
| 355 | ml |
carrots
grated |
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
orange juice
|
|
| 1 | slices |
oranges
for garnish |
*
|
| Orange glaze | |||
| 355 | ml |
powdered sugar
sifted |
|
| 15 | ml |
butter
softened |
|
| 2.5 | ml |
orange zest
grated |
|
| 45 | ml |
orange juice
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
