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)
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
2 cups finely grated carrots
1/2 to 3/4 cups chopped walnuts (or pecans)
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
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.
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.
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