Carrot Cake with Orange Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • Cake
  • 2 cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ¾ tsp salt
  • ¾ cup packed brown sugar
  • ¾ cup granulated sugar
  • 4 eggs, room temp
  • ¾ cup vegetable oil
  • 1 tsp vanilla
  • 3 cup grated carrots (about 3 large)
  • 1 can (19 oz) crushed pineapple well drained
  • 1 cup golden raisins
  • Frosting
  • ½ cup salted butter room temp
  • 4 cups icing sugar,sifted
  • ¼ cup milk or cream
  • zest of one orange
  • juice of one orange
Instructions
  1. Butter and flour a 10 cup bundt pan very well.
  2. Preheat oven to 350 ℉.
  3. Whisk together first 5 dry ingredients in a bowl, put aside.
  4. In a large bowl, whisk eggs until frothy. Beat in oil and vanilla. Add in sugars and whisk until thick and smooth.
  5. Pour flour mixture over and stir with a spatula just until combined.
  6. Stir in carrots, pineapple and raisins.
  7. Pour batter into pan.
  8. Bake until toothpick inserted in middle of cake comes out clean - about 50 minutes.
  9. Let cool in pan on rack for 20 minutes.
  10. Transfer to rack and let cool to room temp.
  11. Frosting:
  12. Beat butter and half of the sugar in large mixing bowl with hand mixer on medium speed until it comes together.
  13. Add zest, juice and milk and beat until smooth.
  14. Add remaining sugar and beat until fluffy.
  15. Spread over cake.
  16. Cake will keep well covered at room temp for 2-3 days.
Recipe by Chateau Elma at https://www.chateauelma.com/carrot-cake-with-orange-frosting