Monday, October 11, 2010

Carrot Cake with Fresh Orange Cream Cheese Frosting

So, I still can't get the newer photo uploader to work. I finally figured out how to switch to the old we can have pictures to look at BUT they're just not as big or as good. Sorry.

This is a recipe I've made twice now, and comes from one of my favorite baking books. If you haven't tried any of Melissa Murphy's recipes, you HAVE TO! They're all incredible!!! Every single time I've made this cake it's a HUGE hit! The carrot cake is very basic and EXTREMELY easy to whip together. Neither time, did I make it in layers like the directions say, but no matter. It still tastes incredible! The cream cheese frosting is just your basic cream cheese frosting, but with the orange zest kick, it takes it up about a dozen notches. I have the hardest time allowing the cake to have all the frosting and not just sitting there eating it all alone. It's THAT good! So, if you need a cake to WOW your guests, definitely make this one. It's a definite crowd pleaser!!!!!
{carrot cake with fresh orange cream cheese frosting}
from the Sweet Melissa Baking Book by Melissa Murphy
For the cake:
2 c. all-purpose flour
1 1/2 Tb. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder
4 large Eggs
3/4 c. oil (I subbed equal parts of greek yogurt this last time and liked the moisture even better)
2 c. granulated sugar
1 tsp. salt
1 lb. carrots, grated medium fine
3/4 c. walnut pieces, coarsely chopped (I used pecans, but whatever)

For the Frosting:
12 oz. cream cheese, softened
2 1/2 c. powdered sugar
Zest of 1 orange
1/2 lb. (2 sticks) unsalted butter, softened
1 tsp. pure vanilla extract

Before you start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Butter and flour two 8x2-in round cake pans (or one 9x13). Line with 8-in round parchment paper.

To make the cake:
1. In a medium bowl, whisk together the flour, cinnamon, baking soda and baking powder.

2. In the bowl of and electric mixer fitted with the whip attachment, beat the eggs at high speed until light and frothy, about 1 min. Decrease the speed to medium and add the oil, sugar, and salt and mix until just combined. Decrease the speed to low and add the flour mixture, mixing until just combined.

3. Remove the bowl from the mixer. Using a rubber spatula, fold in the carrots and walnuts.

4. Pour batter evenly between prepared pans. Spin the pans to level the batter. Bake for 45 min (same as in a 9x13) or until a wooden skewer inserted into the enter comes out clean. Remove to a rack to cool for 20 min before turning the layers out onto the rack. Cool completely before filling or frosting.

1. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar and zest. Start on low speed and then increase to medium-high speed and beat until smooth, 1 1/2 to 2 min. Scrape down the sides of the bowl.

2. Add the butter and mix on medium speed until just fluffy and smooth, about 45 seconds more. Add the vanilla and mix until just combined. Do not overbeat.


  1. Missed your posts Lisa! Oh that frosting is making my mouth water! Yum!

  2. Wow. This looked delicious!!! I adore carrot cake with cream cheese frosting. I will have to try your recipe out :)


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