Orange Carrot Cake Recipe

Name: Orange Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large orange; 2 c. unsifted flour; 2 c. sugar; 2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. cinnamon; 2 tsp. nutmeg; 1 tsp. salt; 1 1/4 c. salad oil; 4 eggs; 2 c. grated carrots; 1/2 c. chopped nuts

Servings: persons

1 large orange
2 c. unsifted flour
2 c. sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
1 1/4 c. salad oil
4 eggs
2 c. grated carrots
1/2 c. chopped nuts

1
Wash orange; cut into 8 wedges.
2
Remove white center; cut wedges into 3 or 4 pieces.
3
Remove any seeds; puree in electric blender.
4
In large mixing bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
5
Add oil, orange puree and eggs; mix thoroughly.
6
Blend in carrots and nuts.
7
Pour into greased and floured 9 x 15 x 3-inch pan.
8
Bake in moderate 350u00b0 oven for 1 hour, or until cake tester comes out clean.
9
Remove from oven; cool cake in pan.
10
Cut into squares or slices.
11
Dust with confectioners sugar before serving.

1777

kcal

Calories

Fat

230

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 12 ingredients. The key ingredients include: 1 large orange, 2 c. unsifted flour, 2 c. sugar, 2 tsp. baking powder, and more.

Yes, Orange Carrot 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.

Orange Carrot Cake

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