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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 14 |
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Mossey River community cookbook,. This carrot cake is a little different as it calls for orange juice, as does the icing. Ingredients:
3 cups flour |
2 cups sugar |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1 teaspoon baking powder |
2 teaspoons cinnamon |
3 eggs, lightly beaten |
1 1/2 cups oil |
2 teaspoons vanilla |
1/4 cup orange juice |
1 1/2 cups finely chopped walnuts |
2 cups grated raw carrots |
icing |
1/2 cup butter |
1 (250 g) package cream cheese |
1 teaspoon orange juice |
cinnamon, a pinch |
2 1/2 cups icing sugar |
1/4 cup chopped walnuts |
Directions:
1. Preheat oven to 325°F.
2. Grease and flour 9x13 inch pan or bundt pan.
3. Stir dry ingredients in a large mixing bowl.
4. Combine eggs,oil, vanilla and orange juice, beating at low speed.
5. Add this mixture to the dry ingredients, and beat at medium speed for 3 minutes.
6. Stir in walnuts and carrots.
7. Pour into pan.
8. Bake for 1-1/4 to 1-1/2 hrs or until toothpick inserted in center comes out clean.
9. Cool on rack and spread with icing.
10. Both cake and icing may be frozen.
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