Orange-Carrot Cake with Classic Cream Cheese Frosting

Orange-Carrot Cake with Classic Cream Cheese Frosting
Photo by Charles E. Walton IV

Ingredients

  • 2 ½ cups sugar
  • ¼ cup orange juice
  • 2 ½ cups all-purpose flour
  • 1 ½ cups unsalted butter, softened
  • 2 cups pecans, chopped
  • 1 ½ teaspoons vanilla extract
  • 4 large eggs
  • + 8 more ingredients
    • 2 teaspoons cinnamon
    • 2 teaspoons nutmeg
    • Zest of 1 orange (1 tablespoon)
    • 2 teaspoons baking soda
    • Cream Cheese Frosting
    • ¼ teaspoon salt
    • ¼ cup milk
    • 2 cups finely grated carrot (about 6 carrots)

1. Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. ...

View full recipe at My Recipes

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