This recipe is from my across-the-street neighbor, MarriAnne Fedorchak. We were sitting under big oak trees in another neighbor’s back yard for a Fourth of July picnic. Of course, the gals started talking food. MarriAnne said she had this terrific carrot cake recipe she had been meaning to send me. Well, I wanted it for sure when I heard her describe it! It has to be even more moist and delicious than regular carrot cake.

Orange Carrot Cake

1 orange

2 c flour

2 c sugar

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

2 tsp nutmeg

1 tsp salt

1 and 1/4 c oil

4 eggs

2 c grated carrots

1/2 c chopped nuts

 

1. Trim a thin slice from both ends of orange.  Cut it in half lengthwise.  With a V-shaped cut, remove center core.  Cut the halves into wedges, removing seeds. Cut into chunks and purée in blender. Reserve 1 T puree for use in frosting. 

2. Sift flour, sugar, baking powder, soda, cinnamon, nutmeg and salt. 

3. Add oil and orange puree, mixing well.

4. Add eggs and combine thoroughly. 

5. Stir in carrots and nuts. 

6. Pour into two 9-inch cake pans.

 

Bake at 350 degrees for 1 hour.  Cool 10 - 15 minutes and remove from pans.  (MarriAnne: I use 9x13 inch pan and bake about 45 minutes.)

 

ORANGE CARROT CAKE FROSTING

 

1 8-oz cream cheese

1/4 c butter (room temp)

1 lb powdered sugar

1 T orange purée

 

Beat cheese and butter till just blended. Add sugar and orange puree and combine.