This cake boasts all of the traditional flavors of carrot cake, but you’ll notice something different: The carrots aren’t shredded. Puréeing the carrots instead of shredding them means you don’t ever have to worry about a dry cake.
To top it off, it’s kissed by a sweet orange and cream cheese glaze and bedazzled with orange zest curls and candied nuts.
Serves 8
Active time 25 minutes
Total time 1 hour, 30 minutes (plus cooling time)
Ingredients
For the Carrot Cake:
- 1¾ cups peeled and sliced carrots (about 4 medium-large)
- 1 cup all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 tsp. orange zest
- 2 tsp. vanilla extract
- 2 large eggs
For the Cream Cheese Glaze:
- 2 oz. cream cheese, softened
- ¾ cup powdered sugar, sifted
- 1 Tbsp. fresh orange juice
- ½ Tbsp. whipping cream
- 1 tsp. vanilla extract
For garnish (optional):
- Orange zest curls
- Candied pecans
Cooking instructions
- Preheat the oven to 325°F. Grease a 9-x 5-inch loaf pan.
- Place the carrots in a small saucepan and add water to cover. Bring to a boil and simmer 8 to 10 minutes or until the carrots are very soft. Drain; purée the carrots with 1 to 2 tablespoons water in a food processor or blender until smooth. Set aside to cool.
- Whisk together the flour, salt, baking soda, baking powder, ginger, cinnamon, and nutmeg in a large bowl.
- Whisk together the puréed carrots, sugar, vegetable oil, orange zest, vanilla, and eggs in a separate bowl. Add the carrot mixture to the flour mixture, and stir until the batter is smooth. Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 325°F for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. Cool in the pan 5 minutes before removing from the pan to cool completely.
- While the cake cools, prepare the glaze. Beat the cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Add the orange juice, whipping cream, and vanilla and beat until combined.
- Once the cake is cooled, spoon the glaze over the top. Garnish with orange zest curls and candied pecans, if desired.
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