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Carrot Recipes
Favorite Carrot Cake!
 Preheat oven to 350 degrees F. Grease three 9 x 1 1/2-inch round cake pans. Line bottoms with circle of parchment or wax paper. Grease paper and lightly flour pans
To purée carrots, bring carrots and 1 cup water to a boil in medium saucepan. Reduce heat; cover and simmer until carrots are very tender, about 15 to 20 minutes. Drain. Purée in food processor or mash.
Sift together flour, cinnamon, baking powder, baking soda, ginger and salt. Combine carrot purée, buttermilk and vanilla. In large bowl, combine sugars and butter. With electric mixer, beat at medium speed until light and well blended. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture alternately with buttermilk-carrot mixture, beginning and ending with flour mixture. Stir in nuts. Pour batter into prepared cake pans (about 3 cups batter each). Bake for 30 to 35 minutes, or until toothpick inserted near center comes out clean and surface springs back when gently pressed with finger. Cool in pans on wire racks for 15 minutes. Run knife around sides of cakes to loosen. Turn cakes out (re-inverting each onto another rack) and cool completely, paper side down.
Cream Cheese-Citrus Frosting
- 1 8-ounce package cream cheese, softened
- 1/2 cup unsalted (sweet) butter
- 1 tablespoon fresh squeezed orange juice
- 1 1/2 teaspoons vanilla extract
- 1 16-ounce package confectioners' (powdered) sugar
- Grated peel of 1/2 orange
In medium bowl with electric mixer, beat together cream cheese, butter, orange juice and vanilla. Gradually add sugar, beating until smooth. Stir in orange peel.
To assemble cake: Peel paper off cake layers. Place one layer, top side down, on serving plate. Spread about 1 cup of frosting over cake layer. Repeat with second layer and frosting. Top with third layer, top side up. Spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with additional grated orange peel and 1 to 2 tablespoons finely chopped nuts, if desired. Refrigerate if necessary to set frosting. Makes one 9-inch, 3-layer cake.
12 to 16 servings.
Back to Carrot Recipes
• 3 cups cake flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups MATCHSTIX® Carrots, cooked and puréed to yield 1 cup purée
• 1 1/2 cups buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 3/4 cup unsalted (sweet) butter, softened
• 4 large eggs
• 1 1/4 cups coarsely chopped pecans, walnuts, almonds or unsalted macadamia nuts
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