Diana's Desserts - www.dianasdesserts.com
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Orange Carrot Cake
in Guest Recipe Book
 |
Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 12 |
| Comments: The orange juice and the molasses added to the carrot cake batter gives it it's special taste. Delicious! |
Ingredients:  For Cake: 1 cup (8oz./2 sticks) margarine or butter, softened 1 cup Grandma's Molasses Unsulphured (or if you can't find Grandma's Unsulphured Molasses, use any good brand of Unsulphured Molasses) 4 eggs 1/2 cup orange juice 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups shredded carrots 1/2 cup chopped walnuts (optional) For Frosting: 3-oz. pkg. cream cheese, softened 1 1/2 cups confectioners' sugar 1 teaspoon grated orange peel |
| Instructions: Heat oven to 350° F (180°C). Grease two (8 or 9-inch/20 or 23cm) round cake pans. For Cake: In large bowl, combine margarine (or butter), molasses, eggs, and orange juice; mix well. Stir in flours, baking soda, cinnamon, and salt; mix well. Stir in carrots and walnuts (walnuts are optional). Pour into prepared pans. Bake at 350° F (180°C) for 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool for 15 minutes; remove from pans. Cool completely. For Frosting: In a medium size mixing bowl, combine all frosting ingredients; beat until smooth. Place one cake layer on serving plate; spread with frosting. Top with second layer; spread with frosting. If desired, garnish with additional grated orange peel or walnuts. Makes 12 servings. |
| Source: Grandma's Molasses |
| Date: June 21, 2003 |
Reviews
Reviewer: mary barry
Rating:
Review:
Really good taste and texture. Good without frosting. Easy to mix dry and wet into the batter stage. Does not "dry out" overnight. I do like to separate the egg whites out and whip them separately ( not to a peak stage). I fold them in as a final step.
Rating:
Review:
Really good taste and texture. Good without frosting. Easy to mix dry and wet into the batter stage. Does not "dry out" overnight. I do like to separate the egg whites out and whip them separately ( not to a peak stage). I fold them in as a final step.