Carrot Orange Cake
Serves 8-12
This recipe replaces the typical crushed pineapple in a carrot cake with canned mandarin orange segments, and amps up the orange note with fragrant orange zest. Orange and carrot are a delicious pairing, and this cake is fairly easy crowd-pleaser.
Ingredients #
For the Cake: #
- 3 cups flour
- 2 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1 tsp. salt
- 2 cups grated carrots
- 1 can (11 oz) mandarin oranges (un-drained)
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
- 1 1/4 cups vegetable oil
- 2 cups sugar
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 tsp. grated orange zest
For the Frosting: #
- 8 oz cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1 lb (3 3/4 cups) confectioners’ sugar
- 1-2 tbsp fresh lemon juice (to taste)
- Toasted finely chopped pecans for topping (optional)
Instructions #
Make the Cake: #
Preheat the oven to 350F. Thoroughly butter and flour a 13x9 pan.
Whisk together the flour, cinnamon, ginger, baking soda, baking powder, and salt and set aside. In another bowl, stir together the carrots, mandarin oranges, chopped nuts, and coconut.
Working in a mixer with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until very smooth. Mix in the vanilla and orange zest. Reduce the mixer speed to low (or switch to a large rubber spatula if working by hand), and gently stir in the flour mixture —just until the dry ingredients disappear. Gently fold in the carrot mixture.
Pour the batter into the prepared pan and bake for 25 minutes at 350F before lowering the temperature to 310F. Continue baking for another 20-30 minutes, or until a tester comes out clean. Remove from oven and cool on a wire rack.
Make the Frosting: #
Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice. Divide the frosting in half.
Assemble the Cake: #
Wait until the cake is completely cool, or the icing will melt. Frost the cake generously and sprinkle with chopped pecans.
Serving: #
The cake can be served as soon as the frosting is set. It can also wait, covered and at room temperature. If it is refrigerated, be sure to let it come all the way back to room temperature before serving – it is greatly diminished if eaten cold.