Diana's Desserts - www.dianasdesserts.com

Orange Carrot Cake

Servings: 12
The orange juice and the molasses added to the carrot cake batter gives it it's special taste. Delicious!

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

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