ORANGE CARROT BUNDT CAKE
Make and share this Orange Carrot Bundt Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Grease 10-cup classic or fancy bundt or tube pan; dust with flour. Set aside.
- In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternatively with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
- Bake in centre of 325F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely.
- Glaze: in small bowl, mix icing sugar with orange juice until smooth; brush over cake.
- Garnish with chocolate curls and candied orange rind.
Nutrition Facts : Calories 304.1, Fat 11.6, SaturatedFat 6.9, Cholesterol 68.4, Sodium 347, Carbohydrate 46.1, Fiber 0.9, Sugar 26.9, Protein 4.2
CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE
This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.
Provided by Brett Profitt
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
- Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
- Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
- While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g
ORANGE CARROT BUNDT CAKE
Make and share this Orange Carrot Bundt Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Grease 10-cup classic or fancy Bundt or tube pan; dust with flour. Set aside.
- In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
- Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; cool completely.
- Glaze: In small bowl, mix icing sugar with orange juice until smooth; brush over cake.
Nutrition Facts : Calories 292, Fat 11.6, SaturatedFat 6.9, Cholesterol 68.4, Sodium 347, Carbohydrate 43, Fiber 0.9, Sugar 23.7, Protein 4.2
CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE
This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)
Provided by Pamela
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- In a large bowl, cream butter and sugars
- Add eggs, one at a time, beating well after each
- Add lemon zest, oil, extract and lemon juice
- Combine dry ingredients; gradually add to wet mixture
- Stir in carrots, raisins, and nuts
- Pour into a bundt pan that has been greased well
- Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
- For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
- Mixture should be quite thick
- Pour over warm cake letting glaze drip down the sides
- Cool to room temperature before serving
CARROT BUNDT CAKE WITH GLAZE
Make and share this Carrot Bundt Cake With Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F.
- Generously grease a bundt pan or a 10-inch tube pan.
- In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
- In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
- Add the flour mixture to the egg/oil mixture and beat until just combined.
- Mix in grated carrots and raisins.
- Pour into prepared bundt or tube pan.
- Bake for about 1 hour or until cake tests done.
- Cool cake for about 20 minutes then remove to a wire rack to cool.
- Refrigerate until completely cold.
- For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
- Spread over cold cake.
Nutrition Facts : Calories 543.3, Fat 22.7, SaturatedFat 4.5, Cholesterol 78.3, Sodium 538.5, Carbohydrate 82.1, Fiber 2.2, Sugar 59.4, Protein 5.7
CARROT & ORANGE CAKE WITH CASHEW CREAM ICING
My DH is supplementing his diet with more raw foods and he asked me to make him a carrot cake with icing. I found this recipe on the Raw Chef site and tweaked it a little to suit my tastes. Its really good, and a little goes a long way as holds true with most raw foods. The reason raw food goes further then cooked IMHO is that the enzymes in the food are "alive", and because of this the ability for your body to process and digest them is better. You get the full nutritional benefit from the food when its raw. The satisfactory factor goes up when you eat raw. Please use organic where ever possible. NOTE: I didn't include the soaking time for the dates and the setting up time for the cake and icing in this recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE SPICE BLEND:.
- 3 tablespoons cinnamon.
- 1 teaspoons each ground cardamom and carraway.
- 1/4 teaspoons each nutmeg, ginger and cloves.
- FOR THE DATE PASTE:.
- If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
- ASSEMBLE THE CAKE:.
- In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
- Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
- FOR THE FROSTING:.
- Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
- Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
- Garnish the cake with ground nutmeg.
- Bon Appetit!
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