ORANGE-CARROT CAKE
Your favorite carrot cake, with a hint of orange and smothered in a luscious, orange flavored cream cheese frosting. The perfect springtime cake!
Provided by Katherine
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 375 F and spread the chopped pecans onto a baking sheet. Toast pecans for 5 minutes or until fragrant. Set aside to cool.
- Grease and flour 3 9-inch round cake pans; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, ginger, and salt until combined.
- In the bowl of your stand mixer, or another large bowl, combine the oil, brown sugar, eggs, orange juice and zest, and vanilla extract until no sugar lumps remain. Slowly add in the dry ingredients until just combined. Fold in the toasted pecans and carrots by hand.
- Pour the prepared batter into the 3 cake pans, and place in the oven for 20-22 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for only 10 minutes, and then transfer to cooling rack to cool completely.
- In the bowl of a stand mixer or with a hand mixer, cream the butter, sugar and vanilla extract on low until the sugar is mixed into the butter, then turn the mixer to medium-high speed for 2-3 minutes or until the mixture is light and fluffy.
- Add the cream cheese into cubes and add in stages to the frosting, beating for about 1 minute. You may need to scrape the sides of the bowl by hand every so often. Once the frosting is nice and smooth, add in the orange zest and stir to combine. Refrigerate prepared frosting until ready to decorate.
- Frost and decorate your cake with any remaining toasted pecans or orange slices for garnish. Serve.
- Extra cake stores at room temperature, covered tightly, for up to 3 days or up to 7 days in the refrigerator. Cake freezes well for up to 2 months; thaw overnight in the refrigerator before serving.
CHOCOLATE CARROT CAKE
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. -Pamela Brown, Williamsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
Nutrition Facts : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE CARROT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray and dust with flour, tapping out the excess. Sift the flour, baking powder, baking soda, apple pie spice and salt into a medium bowl. Beat the granulated sugar, brown sugar, vegetable oil, eggs, applesauce and vanilla in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the speed to low and beat in the flour mixture until just combined. Fold in the carrots with a rubber spatula.
- Divide the batter between the prepared pans; bake until each cake pulls away slightly from the side of the pan and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert onto the rack to cool completely; remove the parchment.
- Meanwhile, make the frosting: Heat the heavy cream until almost simmering in a medium saucepan over medium-high heat. Remove from the heat, add the chocolate and butter and let sit, without stirring, 5 minutes; stir until smooth. Let cool to room temperature, about 2 hours.
- Place one cake layer on a platter. Spread the top with 1 cup frosting; refrigerate until the frosting is set, about 10 minutes. Top with the second cake layer and spread a thin layer of frosting on the top and side; refrigerate until set, about 10 minutes. Cover the cake with the remaining frosting.
- Make the web topping: Beat the marshmallows and food coloring in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top of the cake to create a web. Photograph by Kate Mathis
CHOCOLATE MUD CAKE WITH ORANGE MARMALADE AND CHOCOLATE-ORANGE BUTTERCREAM
Steps:
- For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight.
- The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F).
- For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray.
- Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time.
- Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds.
- Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack.
- For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated.
- To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers.
CARROT ORANGE CAKE
Use this recipe to make Martha's Spring Garden Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 10-by-2-inch round cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread walnuts on a baking pan; bake until fragrant, about 7 minutes. Cool completely on a wire rack. Coarsely chop walnuts, and set aside. Lightly oil two 10-by-2-inch round cake pans, and line bottoms with parchment. In a medium bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine oil and sugar on low speed. Slowly add half of the flour mixture, and continue mixing until well blended. Add remaining flour mixture and eggs in three additions, beginning and ending with the flour mixture. Mix until combined, about 1 minute.
- Transfer batter to a large mixing bowl. Stir in carrots, orange zest, and walnuts. Divide batter equally between prepared baking pans (6 1/2 cups per cake pan for the carrot and 6 cups for the zucchini). Bake until golden brown and firm, about 1 hour. A wooden skewer inserted in the center of the cake should come out clean.
- Transfer pans to wire rack to cool completely before unmolding.
ORANGE CARROT CAKE
Juicy bits of mandarin oranges flavor every bite of classic carrot cake. Cream cheese adds rich flavor to ready-to-spread frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut. Pour into pan.
- Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed. Spread frosting over cake. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 2 g
CARROT, COURGETTE & ORANGE CAKES
Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 45m
Yield Makes 2 x 20cm cakes, each cuts into 8-10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
- To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.
Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
CHOCOLATE-ORANGE CARROT CAKE
Categories Cake Mixer Chocolate Fruit Dessert Bake Hanukkah Vegetarian Rosh Hashanah/Yom Kippur Orange Coconut Carrot Kosher Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pieces. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.
- Make frosting:
- Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl until fluffy. Beat in remaining melted chocolate and orange juice concentrate.
- Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING
Categories Cake Mixer Dessert Bake Thanksgiving Cream Cheese Orange Raisin Carrot Fall Birthday Bon Appétit
Yield Serves 12
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 325°F. Lightly butter 13x9x2-inch baking pan. Line bottom with waxed paper; butter paper. Using electric mixer, beat oil and both sugars in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins.
- Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
- For Frosting:
- Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
- Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
CARROTS A LA ORANGE
This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.
Provided by larkspur
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
- Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 10.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 175.8 mg, Sugar 6.5 g
CHOCOLATE CARROT CAKE
A really moist and delicious carrot cake. I omit the raisins because I do not care for them, but I left them in because the original recipe I was given have them. I make an orange cream cheese frosting to top it. It looks so nice next to the dark cake.This orange cream cheese frosting recipe is the same one I use- Recipe #131741 Use the frosting to both fill and frost the cake.
Provided by Kelly
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350º F. Grease two 8 inch square baking pans. Dust with flour; tap out excess.
- In a large bowl, beat together butter, oil, and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate, orange zest, orange juice, and sour cream.
- Sift together flour, baking powder, baking soda and salt. Add to chocolate mixture, beating just enough to combine. Stir in carrots, raisins, and chocolate chips. Divide batter between prepared pans.
- Bake 45 to 50 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans ten minutes, then unmold onto racks to cool completely. Fill and frost cakes with Orange Cream Cheese Frosting. Refrigerate until serving time.
Nutrition Facts : Calories 600.5, Fat 32, SaturatedFat 14.7, Cholesterol 99.3, Sodium 600.7, Carbohydrate 78.4, Fiber 4.1, Sugar 49.9, Protein 7.9
ORANGE CARROT CAKE II
Make and share this Orange Carrot Cake II recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Blend 1 1/2 cups flour, sugar, coconut, vegetable oil, eggs, vanilla, and oranges (undrained} in bowl on high speed -- for 1-2 minutes --
- Add remaining 1 1/2 cups flour, baking soda, cinnamon and salt --
- Blend on medium speed for 45 seconds -- scrape bowl and add carrots.
- Pour into greased 13x9 pan -- or two 9" round cake pans.
- Bake in 350°F oven for 35-45 minutes.
- Cool completely on racks -- (let set in pan for 10 minutes before removing) if using round cake pans. I leave it in the 13x9 pans.
- To prepare ORANGE CREAM CHEESE FROSTING: Cream cream cheese and butter until smooth -- add the rest of the ingredients. Beat until smooth --
- Frosting will not be as stiff -- add more powdered sugar if you desire a stiffer frosting --
- Frosting will harden in the refrigerator --
- Garnish cake with drained mandarine oranges if desired --.
Nutrition Facts : Calories 1035.6, Fat 53.8, SaturatedFat 16.7, Cholesterol 122, Sodium 870, Carbohydrate 131.2, Fiber 3.6, Sugar 90.8, Protein 10.4
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- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease three* 8x1 1/2-inch or 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease the paper. Set pans aside. In a medium bowl stir together the flour, orange peel, baking powder, salt, and baking soda; set aside.
- Preheat oven to 350°F. In a large mixing bowl combine the eggs, sugar, vegetable oil, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more. Add flour mixture to egg mixture; beat on low speed just until combined. Using a wooden spoon, stir in carrots and coconut. Gently fold in chopped orange sections. Pour batter evenly into the prepared pans, spreading evenly.
- Bake for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool thoroughly on wire racks.
- To assemble, place one cake layer on a serving plate. Top with half of the Orange-Cream Cheese Filling, spreading evenly. Repeat layers. Add top cake layer. Spoon Chocolate Ganache over cake and let it drip down the sides.
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