Carrot Cake with Orange Frosting
Total time
Author: Tammy
Serves: 12 servings
- 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
- Butter and flour a 10 cup bundt pan very well.
- Preheat oven to 350 ℉.
- Whisk together first 5 dry ingredients in a bowl, put aside.
- In a large bowl, whisk eggs until frothy. Beat in oil and vanilla. Add in sugars and whisk until thick and smooth.
- Pour flour mixture over and stir with a spatula just until combined.
- Stir in carrots, pineapple and raisins.
- Pour batter into pan.
- Bake until toothpick inserted in middle of cake comes out clean - about 50 minutes.
- Let cool in pan on rack for 20 minutes.
- Transfer to rack and let cool to room temp.
- Frosting:
- Beat butter and half of the sugar in large mixing bowl with hand mixer on medium speed until it comes together.
- Add zest, juice and milk and beat until smooth.
- Add remaining sugar and beat until fluffy.
- Spread over cake.
- 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
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