From the kitchen of Kay Putano. This Carrot Orange Cake
was on the cover of a magazine in 1981. It's topped with
cream cheese frosting.
was on the cover of a magazine in 1981. It's topped with
cream cheese frosting.
Beat at high speed for 3 minutes:
1/2 c butter, softened
3/4 c brown sugar
3 eggs
Add the following dry ingredients alternately with
3/4 c orange juice:
3 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Stir in:
1 Tbsp grated orange rind
2 c finely shredded carrots
1 c chopped walnuts
Spoon into a greased and floured bundt pan.
Bake @ 350 for 45 minutes or until the top springs back
when lightly pressed with fingerprint.
Cool in pan for 10 minutes.
Remove from pan. Cool completely.
Finish the cake with cream cheese frosting.
Cream Cheese Frosting:
Beat until light and fluffy:
2 packages (8 oz each) cream cheese, softened
1/3 c confectioner sugar
1 tsp vanilla
1/2 c butter, softened
3/4 c brown sugar
3 eggs
Add the following dry ingredients alternately with
3/4 c orange juice:
3 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Stir in:
1 Tbsp grated orange rind
2 c finely shredded carrots
1 c chopped walnuts
Spoon into a greased and floured bundt pan.
Bake @ 350 for 45 minutes or until the top springs back
when lightly pressed with fingerprint.
Cool in pan for 10 minutes.
Remove from pan. Cool completely.
Finish the cake with cream cheese frosting.
Cream Cheese Frosting:
Beat until light and fluffy:
2 packages (8 oz each) cream cheese, softened
1/3 c confectioner sugar
1 tsp vanilla
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