Orange Carrot Cake w/Orange Cream Cheese Frosting
Ingredients
The Cake:
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1¼ cup vegetable oil
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1 cup granulated sugar
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1 cup light brown sugar, packed
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4 large eggs
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2 cups All-Purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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3 cups shredded carrots
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1 teaspoon orange extract
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zest from 1 orange
Orange Cream Cheese Frosting:
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two 3 ounce package of cream cheese, softened
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½ cup unsalted butter
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4½-4¾ cups powdered sugar, sifted
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1 tablespoon orange extract
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½ teaspoon orange zest
Directions
The Cake:
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Preheat oven to 350°. Grease and flour three 9-inch round cake pans.
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Beat oil and both sugars well with electric mixer; add eggs, one at a time, beating well after each addition.
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Whisk flour with baking powder, baking soda, salt and cinnamon; blend gradually into sugar mixture. Stir in carrots, oranges zest and orange extract.
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Divide batter among cake pans. Bake in center of oven for 35 minutes or until toothpick comes out clean when inserted in cake center.
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Cool for 10 minutes then turn out of pans and cool on racks. Frost with creamy orange frosting after cake has cooled completely, about 30-45 minutes.
Orange Cream Cheese Frosting:
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Beat cream cheese, butter, and orange extract with an electric mixer until light and fluffy.
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Gradually add 2 cups sugar, beating well. Gradually beat in enough of the remaining sugar to make frosting that is easy to spread.
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After frosting shows spreading consistency, stir in orange zest. Cover and store cake in refrigerator.
