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Carrot Cake with Orange Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Orange Cream Cheese Frosting, by , is from Southern Flavor Zone, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, February 9, 2009


Yield: 12 pieces approx. 2 1/4" x 2"
1 Cup Walnut Pieces
1/2 Tablespoon Butter
1/8 Teaspoon Salt
2 1/2 Cups All-purpose Flour, unbleached
1 1/4 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 1/4 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
1/2 Teaspoon Salt
1 Pound Carrots, shredded
1 1/2 Cups Granulated Sugar
1/2 Cup Light Brown Sugar, packed
4 Large Eggs
1 1/2 Cups Canola Oil

8 Ounces Cream Cheese, softened but still cool
5 Tablespoons Butter, softened but still cool
1 Tablespoon Sour Cream
1/2 Teaspoon Vanilla Extract
1 Teaspoon Orange Liqueur
1 1/4 Cups Confectioner's Sugar, 4 oz, sifted

Place oven stone on rack situated in the middle position. Preheat oven to 400F. Place walnuts on baking sheet in single layer. Bake for 10 minutes. Reduce oven temperature to 350F. Spray 13 x 9" pan with nonstick spray. Line with parchment and spray again.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in bowl and set aside. Peel and shred carrots in food processor using large shredding disk. Transfer carrots to bowl and wipe processor bowl clean. Fit processor with metal blade and blend granulated sugar, brown sugar and eggs until frothy, for about 20 seconds. Stream in oil into feed tube while processor is running and process for 20 more seconds.

Scrape wet mix into bowl. Stir in carrots and walnuts and flour mixture until well mixed. Pour into pan and bake for 35-40 minutes or until toothpick comes out clean. Cool on wire rack to room temperature.

Process cream cheese, butter, sour cream, and vanilla in clean food processor for about 5 seconds. Scrape bowl and add sugar and process until smooth, about 10 seconds.




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