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home > recipes > cakes > carrot cake
Here's my FAVORITE carrot cake recipe. It is always a hit at gatherings and has become my most-requested cake recipe. The "secret" is the ORANGE! Personally, I do not like raisins in carrot cake and am glad this one doesn't require them. If it did, I would simply omit them. Carrot Cake (With a Twist) Ingredients: 2 cups flour 2 cups sugar 1/2 tsp salt 2 tsp baking soda 2 tsp baking powder 1 cup salad oil 1 tsp cinnamon 1 tsp allspice 4 eggs 1 orange 2 cups finely grated carrots 1/2 to 3/4 cups chopped walnuts (or pecans) Method: Sift dry ingredients into a large bowl. Add oil and stir well making a very stiff mixture. Set aside. Wash orange and cut into small pieces (leave the peel on!). Put the orange pieces in a blender container and adding one egg at a time, beat the mixture until it is smooth and foamy. Add this mixture to the stiff mixture that was set aside. Mix well. Add 2 cups of grated carrots, mix and then add the nuts. Blend the mixture well. Pour batter into a well-greased or oiled tube pan (bundt pan). Bake in a pre-heated oven at 350 F for 40-50 minutes. The cake is done when it starts shrinking from the sides of the pan. Cool the cake in the pan for 10-15 minutes then invert it onto a cooling rack. Cool completely before icing it (recipe for icing follows). Notes: Instead of using a tube pan, you can bake the cake in a 9"x13" rectangular baking pan. In this case, reduce the baking time to 35 minutes or until done. The cake tastes equally good without the icing. I only ice it on special occasions. Store leftovers in the refrigerator. Icing: 1 (8 oz) pkg Cream Cheese 1 lb Icing Sugar 2 or 3 Tbsp oil or orange juice 1 Tbsp grated orange peel Cream cheese should be at room temperature. Mix all the ingredients together to form a smooth paste. Enjoy! Zarina Alloo zarina@gopher.ccbr.umn.edu Minneapolis, Minnesota USA

Carrot Cake


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recipes for cakes
recipes by zarina
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(posted February 6, 1999)

Here's my FAVORITE
carrot cake recipe. It is always a hit at gatherings
and has become my most-requested
cake recipe. The "secret" is the ORANGE!
Personally, I do not like raisins in
carrot cake and am glad this one
doesn't require them. If it did, I would simply omit them.

Carrot Cake (With a Twist)

Ingredients:

2 cups
flour
2 cups
sugar
1/2 tsp
salt
2 tsp
baking soda
2 tsp
baking powder
1 cup salad oil
1 tsp
cinnamon
1 tsp
allspice
4
eggs
1
orange
2 cups finely grated carrots
1/2 to 3/4 cups chopped walnuts (or pecans)

Method:

Sift
dry ingredients into a large bowl. Add oil and
stir well making a very stiff mixture. Set aside.
Wash
orange and cut into small pieces (leave the peel
on!). Put the
orange pieces in a blender container
and adding one
egg at a time, beat the mixture until
it is
smooth and foamy. Add this mixture to the stiff
mixture that was set aside. Mix well. Add 2 cups of
grated carrots, mix and then add the
nuts. Blend the
mixture well.

Pour
batter into a well-greased or oiled tube
pan
(
bundt
pan). Bake in a pre-heated oven at 350 F for
40-50 minutes. The
cake is done when it starts
shrinking from the sides of the
pan. Cool the cake in
the
pan for 10-15 minutes then invert it onto a
cooling rack. Cool completely before icing it (recipe
for
icing follows).

Notes: Instead of using a
tube
pan, you can bake
the
cake in a 9"x13" rectangular baking
pan. In this case, reduce the baking time
to 35 minutes or until done. The
cake
tastes equally good without the
icing. I
only
ice it on special occasions. Store
leftovers in the refrigerator.

Icing:

1 (8 oz) pkg
Cream Cheese
1 lb
Icing Sugar
2 or 3 Tbsp oil or
orange juice
1 Tbsp grated
orange peel

Cream cheese should be at room temperature. Mix all
the ingredients together to form a
smooth paste.

Enjoy!

Zarina Alloo
zarina@gopher.ccbr.umn.edu
Minneapolis, Minnesota
USA



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from Melbourne, Australia wrote:2  0

This has to be the BEST carrot cake I have ever made and/or eaten! Delicious.
5 starsDecember 14, 2002


 
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