This is the best carrot cake I have ever tasted. I think the sweetnes in cooked carrots does a huge difference. I realy hope you will try to make this cake.
To make carrot purre: Peal and cook carots to tender.
With a fork or a foodprosessor make puree from the carrots.
Wash the orange and make zest and juice.
I use a scale to mesure all ingredients!
- 6.5 ounce sugar
- 4 egg
- 8 ounce canola oil
- 8.5 ounce All – purpose flour
- 1 1/2 teaspoon bakin soda
- 1/2 teaspoom salt
- 1/4 teaspoon cadramom
- 1 1/2 teaspoon ground cinnamon
- zest from 1 orange
- juice from 1/2 orange
- 9 ounce carrot puree
Cream cheese frosting !
- 11 ounce cream cheese
- 6 ounce unsalted butter
- 20 ounce powdered sugar
- as taste, vanilla or orange juice.
To make the cake:
Combine all dry ingredients, except for the sugar, in a bowl and sett a side.
In the mixing bowl combine canola oil, eggs and sugar until slightly thickened. Add the dry ingredients in 2 additions and gently fold in with a rubber spatula.
Gently fold in orange zest, juice and carrot puree.
Line a round cakepan 10 » with baking paper.
Pre-heat oven to 375 F degree and place a rack center- low of the oven. Bake for 30 – 40minutes until a stick inserted in center of the cake comes out clean.
Remove from the oven and cool on a wire rack.
To make the frosting:
In your mixing bowl cream cream cheese and buttter. Gradually beat in the powdered sugar until incoporated and smooth. Add flavor if you want to .
Cut the cake in 3 layers and frost with cream cheese frosting.
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