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Another one of my favorite recipes from Mr. Food is this carrot cake. If you don’t have three 8 inch pans, use two 9” ones and bake the cakes 30-35 minutes.
2 cups all purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 ½ cups packed light brown sugar
2 ½ cups shredded carrots (about 5 medium carrots)
1 ¼ cups canola oil
¼ cup orange juice
2 teaspoons vanilla extract
2 cups chopped walnuts
Orange cream cheese frosting (recipe follows)
1 teaspoon grated orange peel for garnish
Preheat oven to 350 F. Grease three 8 inch round cake pans and line the bottoms with waxed paper.
In a medium bowl, stir together flour, cinnamon, baking powder, salt, and baking soda; set aside.
In a large bowl, with an electric mixer on high speed, beat eggs and brown sugar until mixture leaves a thick trail when the beaters are lifted. With the mixer on low speed, mix in carrots, oil, orange juice, and vanilla. With the mixer still onb low speed, gradually mix in flour mixture just until all the flour is moistened. Stir in 1 cup walnuts.
Pour batter evenly into the cake pans. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool about 10 minutes in the pans, then turn out onto wire racks, remove waxed paper, and let cool completely.
Fill and frost cake with orange cream cheese frosting. Press remaining 1 cup walnuts onto frosting on the cake’s sides and sprinkle orange peel on the cake’s top. Cover and refrigerate until ready to serve.
1 package (8 oz) cream cheese, softened
2 tablespoons butter, softened
3 cups confectioners’ sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
In a large bowl, with an electric mixer on high speed, beat cream cheese and butter until light and fluffy. With the mixer on low speed, beat in confectioners’ sugar, orange peel, and vanilla until frosting is smooth.
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