Login
Create Account
Pat's Carrot Cake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Carrot cake topped with orange glaze in addition to cream cheese frosting.
-
Main Ingredient
carrots
-
Category: Cakes
-
Cuisine: Southern
-
Prep Time: 15 min(s)
-
Cook Time: 75 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: acctgtwinmom
-
Posted On: Jul 08, 2014
Number of Servings:
Ingredients:
- 1 teaspoons - salt
- 4 - eggs
- 3 cups - grated carrots
- 1 cups - finely chopped pecans
- 2 packages - (8 ounce) cream cheese softened
- 1/2 cups - butter softened
- 2 cups - sifted confectioners' sugar
- 1 teaspoons - vanilla extract
- 1/4 cups - corn starch
- 1/2 teaspoons - salt
- 1 teaspoons - lemon juice
- 2 tablespoons - zested orange peel
- 1 cups - fresh orange juice
- 1 cups - granulated sugar
- 2 tablespoons - butter
- 1 1/4 cups - oil
- 2 cups - granulated sugar
- 2 cups - sifted flour
- 2 teaspoons - baking powder
- 1 teaspoons - baking soda
- 2 teaspoons - cinnamon
Directions:
Combine oil and sugar, mix well.
Sift together remaining dry ingredients.
Sift half of dry ingredients into sugar mixture and blend.
Add remaining dry ingredients, alternating with eggs, mixing well after each new addition.
Add carrots and mix well.
Stir in pecans.
Pour into lightly oiled Bundt pan. Tap gently against counter to release air bubbles.
Bake at 325 degrees for 1 hour and 10 minutes. Cool in pan.
Frost or glaze with cream cheese, orange glaze or both.
Cream Cheese Icing: In medium bowl, combine butter and cream cheese until creamy. Slowly add confectioners' sugar ½ cup at a time until blended. Stir in vanilla. Store in fridge until ready to use.
Orange Glaze: Combine sugar and starch in sauce pan over low heat. Add remaining ingredients and stir until smooth. Continue to cook over low heat until smooth and glossy. Cool glaze slightly and spread on cake.
Comments