Carrot-orange Cake # Recipe 1

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Carrot-Orange Cake # 1

Beth Goike


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3 1/2 cups sifted cake flour
2 tsps baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter softened
3/4 cups firmly packed brown sugar
3 eggs
1/4 cup fresh orange juice
1 tbsp grated orange rind
1 cup chopped pecans


1 (8 ounce) package softened cream cheese
1/2 cup confectioners sugar
1 tsp vanilla

Directions Step-By-Step

Grease a 10 inch bundt or tube pan; dust lightly with flour tap out excess. Preheat oven to 350 degrees.
Sift flour baking powder baking soda salt cinnamon and nutmeg. Beat butter and sugar until light and fluffy; add eggs one at a time beating well after each addition.
Add flour alternately with juice, beginning and ending with the flour mixture. Stir in rind, carrots, and pecans.
Spoon batter into the prepared pan. Bake at 350 degrees for 45 minutes or until tests done. Cool in pan for 10 minutes; turn out; cool completely. Spread with Cream Cheese Frosting and garnish with shredded raw carrot and quartered orange slices if desired.

About this Recipe

Course/Dish: Cakes