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Senior Member
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Join Date: Mar 2008
Location: uk/usa
Posts: 10,146
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Carrot Cake
I mentioned to Azz I was going to make a Carrot cake, and he told me to take a pic, as he likes to look but not eat. 
So, one Carrot and Orange Cake
Also, some Chocolate Chip and Vanilla Cupcakes
So, one Carrot and Orange Cake
Also, some Chocolate Chip and Vanilla Cupcakes
 Stealth Mod
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Join Date: Sep 2007
Location: Glasgow
Posts: 2,314
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Very nice 
Its making me hungry
Its making me hungry
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 Senior Member
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Join Date: Sep 2007
Location: UK
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 Fondly Remembered
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Join Date: Sep 2007
Location: Perthshire Scotland
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These are very good Moonie - quite contemporary with the dof and the framing - I could see these in a cookery book.
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That does it! Foooooood!
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Senior Member
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Join Date: Dec 2007
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Senior Member
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Join Date: Mar 2008
Location: uk/usa
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DO NOT COUNT THE CALORIES
This is seriously good, but very high in calories, you can find lower fat versions, or you can eat this version but smaller slices
# 2 cups pecans, chopped
# 2 1/2 cups all-purpose flour
# 2 teaspoons baking soda
# 2 teaspoons nutmeg
# 2 teaspoons cinnamon
# 1/4 teaspoon salt
# 1 1/2 cups unsalted butter, softened
# 2 1/2 cups sugar
# 4 large eggs
# 1/4 cup milk
# Zest of 1 orange (1 tablespoon)
# 1/4 cup orange juice
# 1 1/2 teaspoons vanilla extract
# 2 cups finely grated carrot (about 6 carrots)
1. Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.
3. Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375° for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)
4. Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake.
The Cream Cheese Frosting
* 1/2 cup unsalted butter, softened
* 12 ounces cream cheese, softened
* 3 cups powdered sugar
* 3 to 4 tablespoons cream
* 1 1/2 teaspoons vanilla extract
Sometimes I add a couple of teaspoons of orange zest to the frosting, or lime.
Cream together first 3 ingredients at medium speed of an electric mixer. Add milk and vanilla, and mix well.
Keep cake in fridge, because of the frosting. You could make it in a loaf pan as a large cake loaf, so it doesn't need the frosting, I make some orange drizzle, or add some nuts to the top.
I also substitute the pecans, one cup of sultanas, and a small handful of pecans. You can also use walnuts.
This is seriously good, but very high in calories, you can find lower fat versions, or you can eat this version but smaller slices
# 2 cups pecans, chopped
# 2 1/2 cups all-purpose flour
# 2 teaspoons baking soda
# 2 teaspoons nutmeg
# 2 teaspoons cinnamon
# 1/4 teaspoon salt
# 1 1/2 cups unsalted butter, softened
# 2 1/2 cups sugar
# 4 large eggs
# 1/4 cup milk
# Zest of 1 orange (1 tablespoon)
# 1/4 cup orange juice
# 1 1/2 teaspoons vanilla extract
# 2 cups finely grated carrot (about 6 carrots)
1. Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.
3. Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375° for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)
4. Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake.
The Cream Cheese Frosting
* 1/2 cup unsalted butter, softened
* 12 ounces cream cheese, softened
* 3 cups powdered sugar
* 3 to 4 tablespoons cream
* 1 1/2 teaspoons vanilla extract
Sometimes I add a couple of teaspoons of orange zest to the frosting, or lime.
Cream together first 3 ingredients at medium speed of an electric mixer. Add milk and vanilla, and mix well.
Keep cake in fridge, because of the frosting. You could make it in a loaf pan as a large cake loaf, so it doesn't need the frosting, I make some orange drizzle, or add some nuts to the top.
I also substitute the pecans, one cup of sultanas, and a small handful of pecans. You can also use walnuts.