Carrot Cake w/ Orange Zest

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"A spicy carrot cake with a flavorful orange kick. Hello Spring!"
-- @tushareats
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  • Recipe Card
Prep time: 15mins
Cook time: 50mins
Serves or Makes: 8

Recipe Card

ingredients

  • 2 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flou
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon (Optional)
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Nutmeg (Optional)
  • 1/4 teaspoon Ground Cloves (Optional)
  • 1 1/2 cups Brown Sugar (Packed)
  • 4 eggs Large (at room temp)
  • 1 cup Olive Oil
  • 1/4 Freshly Squeezed Orange Juice
  • 1 tablespoon Orange Zest
  • 3 cups Shredded (or Julienned) carrots
  • 1/3 cup Raisins (Optional)
  • 1/3 cup Chopped walnuts (or pecans)
  • 1/3 cup Shredded Coconut (Optional)

Method

  • Step 1

    Preheat Oven to 350F. Line two 9" circular pans and set aside

  • Step 2

    Mix dry ingredients (Ingredients 1 to 8) in a bowl and set aside

  • Step 3

    In a stand mixer, beat eggs and brown sugar until batter is creamy (medium speed, for about 2 minutes)

  • Step 4

    Add oil, zest and juice, and beat for another minute.

  • Step 5

    Slowly add the dry mixture as the mixer runs on slow speed. Do not overmix, mixture will ne runny at this point, but its ok.

  • Step 6

    Fold in the carrots and nuts + coconut shreds.

  • Step 7

    Split the mixture into the pans and bake for 50 minutes (or until toothpick/knife comes out clean)

  • Step 8

    Let it cool in the pans for 8-10 minutes and the transfer to cooling tray.

  • Step 9

    Once cake is cooled off, apply icing of choice (I prefer cream cheese icing), or enjoy the cake warm and as-is!

  • Step 10

    Tips: If you like a little crunch in the cake, julienned carrots are always an option! The spices are optional for a spring cake (but will go very well in a fall/autumn cake)