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Carrott Cake Recipe


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     Carrott Cake

Category   Desserts - Breads
Sub Category   None
Servings   1 (10-inch) cake

2 cups all-purpose flour
1 3/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/4 cups vegetable oil
4 large eggs
2 tsp orange zest
2 cups finely grated carrot
1 (8.5-oz) can crushed pineapple, drained
1 cup chopped walnuts
3/4 cup raisins
Honey Orange Frosting (recipe follows)
Garnish with carrot curls

Preheat oven to 350 degrees. Spray 2 (10-inch) round cake pans with nonstick baking spray with flour.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Add oil, eggs, and orange zest; beat at medium speed with an electric mixer until combined. Beat in carrot, pineapple, walnuts, and raisins. Pour batter evenly into prepared pans. Bake for 25 to 27 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
Spread Honey Orange Frosting evenly in between layers and on top and sides of cake. Garnish with carrot curls, if desired.
HONEY ORANGE FROSTING 1 cup butter, softened 3 tbsp honey 2 tbsp orange juice 1/4 tsp ground cinnamon 6 cups confectioners' sugar In a large bowl, beat butter, honey, orange juice, and cinnamon until creamy. Gradually beat in confectioners' sugar until smooth.
Serving Suggestions
Note- Cake should be stored in refrigerator.

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