CARROT-ORANGE CAKE
3 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1-2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) butter, softened
3/4 cup firmly packed dark brown sugar
3 eggs
3/4 cup orange juice
1 tablespoon grated orange zest
2 cups finely shredded carrots ( 1/2 pound)
1 cup chopped walnuts
Cream cheese frosting (recipe as follows)
Grease a 10- inch bundt pan or tube pan and dust lightly with flour; tap out
the excess. Preheat oven to 350. Sift flour, powder, soda, salt, cinnamon,
and nutmeg onto wax paper. Beat butter, sugar, and eggs in a large bowl at
high speed for 3 minutes. Add flour mixture alternately with juice, starting
and ending with flour. Stir in zest, carrots, and walnuts. Spoon batter into
prepared pan. Bake for 45 minutes or until top springs back when lightly
pressed with fingertip. Cool in pan on wire rack for 10 minutes; turn out;
let cool completely. Spread with frosting. Garnish With shredded raw carrot,
Carrot rounds, and orange slices.
Cream cheese frosting:
2 8-ounce packages cream cheese, softened
1/3 cup confectioners sugar
1 teaspoon vanilla
Beat together in small bowl until1ight and fluffy. Ice top of cake and
decorate.
Brenda Rhodes
Harrisville, W.Va.
54th Annual Parkersburg W.V. News & Sentinel Cookbook
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