Orange Carrot Cake Ii Food

ORANGE-CARROT CAKE

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.

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE

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.

CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING

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.

ORANGE CARROT CAKE II

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 --.

ISAAC'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
• Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

ORANGE CARROT BUNDT CAKE

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.

CARROT, COURGETTE & ORANGE CAKES

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.

CARROT & ORANGE CAKE

Steps:

• Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
• Stir in carrots, orange zest, and nuts
• Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
• Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment)
• Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
• Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
• Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
• Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.

CARROT & ORANGE CAKE WITH CASHEW CREAM ICING

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!