Carrot Cake with Buttery Cream Cheese Frosting
Carrot Cake with Buttery Cream Cheese Frosting
A three-layer cake worthy of displaying in a bakery window! Moist carrot cake and cream cheese frosting with a hint of orange that brightens this classic dessert.
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1 hr
Prep Time
10 hrs
Total Time
16
servings Ingredients
Carrot Cake
4 cups packed ground carrots
12 cup raisins
12 cup walnuts
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 teaspoon salt
14 teaspoon ground nutmeg
2 cups granulated sugar
12 cup Land O Lakes® Butter, melted
12 cup canola or vegetable oil
2 teaspoons vanilla extract
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
12 cup Land O Lakes® Butter, softened
2 teaspoon vanilla extract
14 teaspoon freshly grated orange zest
1 pound (4 cups) powdered sugar
How to make
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STEP 1
Heat oven to 350°F. Grease bottom of 3 (8-inch) round cake pans. Line each pan with parchment paper cut to fit bottom. Grease and flour parchment paper; set aside.
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STEP 2
Place ground carrots into bowl; set aside.
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STEP 3
Place raisins into food processor bowl fitted with metal blade; pulse until raisins resemble small pieces. Add walnuts, pulsing until mixture resembles coarse crumbs. Place mixture into bowl with ground carrots; mix well.
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STEP 4
Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl; set aside.
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STEP 5
Beat granulated sugar and eggs together in bowl at medium speed until thick. Gradually add melted butter and oil, beating until well combined. Stir in 2 teaspoons vanilla. Add flour mixture to egg mixture; stir until just combined. Gently stir in carrot mixture. (Batter will be thick).
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STEP 6
Divide batter (about 2 1/2 cups per pan) evenly among prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean and center springs back when lightly touched. Cool in pans 10 minutes. Run knife around edge of pans to loosen; turn out cake layers onto cooling rack. Cool completely. (The cake layers will be very tender; be careful when removing from pan.)
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STEP 7
Combine cream cheese, butter, 2 teaspoons vanilla and orange zest in bowl. Beat at medium speed until creamy and well combined. Gradually add powdered sugar, beating after each addition until well blended, smooth and fluffy in texture.
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STEP 8
Place 1 cake layer onto serving plate. Spread 3/4 cup frosting over top; top with second cake layer. Spread 3/4 cup frosting over second layer; top with third layer. Frost sides with 1/2 cup frosting and top of cake with remaining frosting. Cover and refrigerate 8 hours or overnight before serving.
Tip #1
It will take about 1 1/2 pounds of carrots to yield 4 cups of packed ground carrots. Peel and cut carrots in large chunks and grind in food processor.
Tip #2
This cake can be made a day ahead of serving. To store, cover loosely with aluminum foil and refrigerate. Bring cake to room temperature 1 hour before serving.
560 Calories
27 Fat (g)
95 Cholesterol (mg)
490 Sodium (mg)
75 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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