Teresa's Recipes
Moist Orange and Carrot Cake
Indulge in this delightful Orange and Carrot Cake, where the vibrant flavors of fresh oranges meet the earthy sweetness of carrots. This cake is not only moist and flavorful but also bursting with citrusy goodness, making it the perfect treat for any occasion. Originating from the tradition of using vegetables in desserts to add moisture and sweetness, this cake is a delicious nod to culinary ingenuity. Topped with a luscious cream cheese frosting, it's sure to be a hit at your next gathering.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 cups (about 4 medium carrots) Grated carrots
- 2 tablespoons Orange zest
- 1/2 cup Fresh orange juice
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 16g
- Carbs: 42g
- Protein: 4g
- Sodium: 250mg
- Sugar: 20g
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- In a large mixing bowl, combine the grated carrots, orange zest, and fresh orange juice. Stir well and set aside for the flavors to meld.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined and aerated.
- In another bowl, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract using an electric mixer until the mixture is smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure a tender cake.
- Fold in the carrot and orange mixture until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.
- While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and remaining orange zest until the mixture is smooth and creamy.
- Once the cake is completely cooled, spread the cream cheese frosting generously over the top.
- Slice, serve, and enjoy this moist Orange and Carrot Cake with family and friends!
Tips
- For added texture, consider folding in some chopped walnuts or pecans into the batter.
- You can substitute half of the vegetable oil with unsweetened applesauce for a healthier twist.
- This cake can be made a day in advance; just keep it covered in the refrigerator to maintain freshness.