Carrot-Orange Cake Recipe

Name: Carrot-Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. sifted flour; 2 tsp. baking powder; 1 tsp. soda; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 c. (1 stick) butter; 3/4 c. packed brown sugar; 3 eggs; 3/4 c. orange juice; 1 Tbsp. grated orange rind; 2 c. finely shredded carrots; 1 c. walnuts, chopped; Cream Cheese Frosting

Servings: persons

3 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. (1 stick) butter
3/4 c. packed brown sugar
3 eggs
3/4 c. orange juice
1 Tbsp. grated orange rind
2 c. finely shredded carrots
1 c. walnuts, chopped
Cream Cheese Frosting

1
Grease and flour a tube pan.
2
Preheat oven to 350u00b0.
3
Sift flour, baking powder, soda, salt, cinnamon and nutmeg.
4
Beat butter, sugar and eggs in a large bowl at high speed for 3 minutes. Add flour alternately with juice, starting and ending with flour. Stir in rind, carrots and walnuts.
5
Spoon batter into pan.
6
Bake in a 350u00b0 oven for 45 minutes or until top springs back when pressed. Cool in pan on rack for 10 minutes.

1728

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 c. sifted flour, 2 tsp. baking powder, 1 tsp. soda, 1/2 tsp. salt, and more.

Yes, Carrot-Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Orange Cake

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