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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Orange Carrot Cake Recipe

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This recipe for Orange Carrot Cake is from For the Love of Family, Friends and Food: A Compilation of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 orange
2 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1 1/4 cups oil
4 eggs
2 cups grated carrots (approx 3 medium carrots)
1/2 cup chopped nuts

Frosting:
8 oz cream cheese, softened
1/4 cup butter
1 lb powdered sugar
1 Tbsp orange puree
Directions:
Directions:
Preheat oven to 350. Line cake pans with parchment paper and spray lightly with cooking spray.
Trim a thin slice from both ends of orange; cut in half lengthwise. with a shallow V-shaped cut, remove white center core. Cut halves into wedges, removing any seeds. Cut into chunks and place in food processor and puree. Reserve 1 Tbsp for frosting.

Sift together dry ingredients. Add oil, then puree, mixing well. Add eggs and combine thoroughly. Stir in carrots and nuts. Pour into prepared pans. Bake at 350º for 45-55 minutes. Let cool in pan for 10-15 minutes. Then fully cool on wire rack before frosting.

Frosting:
Beat softened cream cheese and butter just until blended. Add powdered sugar and puree and beat until creamy.
Personal Notes:
Personal Notes:
Having my own orange tree is a plus. Those sweet oranges really go well with the carrot flavor.. An excellent recipe I got from the Crocker Art Gallery Cookbook.

 

 

 

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