Carrot Cake with Orange Cream Cheese Frosting

Carrot Cake with Orange Cream Cheese Frosting
Photo by Scott Phillips


  • ¾ cup olive oil
  • 1 cup pecans, lightly toasted, cooled, and finely chopped by pulsing in a food processor
  • 2 tsp. ground cinnamon
  • 1 tsp. grated nutmeg, preferably freshly grated
  • 1-½ lb. carrots (8 to 10 medium), peeled and cut in 1-inch chunks
  • 9 oz. (2 cups) all-purpose flour, sifted
  • 4 large eggs, at room temperature
  • + 11 more ingredients
    • 2 Tbs. baking powder
    • 2 tsp. vanilla extract
    • Olive oil for the pans
    • ½ cup honey
    • ½ cup heavy cream
    • 1 cup sugar
    • ¼ cup dark rum
    • ½ tsp. salt
    • Two 8-oz. packages cream cheese, somewhat softened
    • 1 cup firmly packed light brown sugar
    • 1 Tbs. grated orange zest

Position a rack in the middle of the oven. Heat the oven to 350°F. Oil two 9x2-inch cake pans with olive oil, line the bottoms with parchment or waxed paper, and oil the paper. Put both sugars and the olive oil in the bowl of a stand mixer and set aside. In a medium bowl, combine the flour, cinn...

View full recipe at Fine Cooking


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