Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Orange Carrot Cake
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- #30158
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup soft butter
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon grated orange rind
4 eggs
1 1/2 cup grated carrots
2/3 cup finely chopped walnuts or pecans
3 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup orange juice
Orange Glaze
1 1/2 cup confectioners' sugar
1 tablespoon soft butter
1/2 teaspoon grated orange rind
3 tablespoons orange juice
directions
Grease and flour 10-inch tube pan.
In large bowl, cream butter and sugar. Add cinnamon, nutmeg and orange rind. Beat in eggs one at a time. Add carrots and nuts. Sift together flour, baking powder and salt and add alternately with the orange juice.
Pour into greased pan and bake at 350 degrees F for 60 to 65 minutes or until cake tester comes out clean.
Cool in pan for 15 minutes, then turn it out of pan and cool completely on wire rack. Cake can be topped with orange glaze.
For Orange Glaze: Combine all ingredients to make a runny glaze for carrot cake.
added by
Kirstin32
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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