This cake is so bright and full of flavor. I’m a sucker for Carrot Cake, but the citrus flavor of this one sets it apart from the rest.
Orange Carrot Cake
Ingredients
- 2 cups All Purpose Flour
- 1 cup Sugar
- 1 tspn Baking Powder
- 1/2 tspn Baking Soda
- 1 tspn Salt
- 1 tspn Ground Cinnamon
- 1/2 tspn Ground Nutmeg
- 1 1/2 cup Finely Grated Carrot
- Reserved Carrot Juice (from your grated carrot)
- Zest of One Orange
- 1 cup Pulp Free Orange Juice
- 1/2 cup Canola Oil
- 1 tbsp White Vinegar
- 1 tbsp Vanilla Extract
Cream Cheese Frosting
- 8 oz Softened Cream Cheese
- 1 stick Softened Butter
- 3 cups Powdered Sugar
- Splash of Vanilla
- Splash of Milk
Notes
Preheat your oven to 350 and grease a 9″ cake pan, or if you’re making this into cupcakes, line your tins
- Begin by finely grating your carrots onto several layers of paper towels
- Squeeze out the juice of your carrots, reserving the liquid – you should get around 1/4 cup or so
- Add enough orange juice into the reserved carrot juice to equal one cup of liquid
- Pour your carrot and orange juice into a bowl, along with your canola oil, vanilla extract, orange zest and white vinegar
- In a separate larger bowl, add your flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg, whisk to fully combine
- Pour your wet mixture into your dry ingredients and add in your grated carrot
- Gently fold your batter until it’s fully combined
- Using a hand mixer, whip your softened cream cheese, butter, vanilla and milk until combined.
- Begin adding in your powdered sugar one cup at a time, whipping to combine in between
