Ingredients for Citrus Carrot Cake
- ½ cup (1 stick) unsalted butter (softened)
- White Sugar
- Brown Sugar
- 4 large eggs
- Orange Zest
- Lemon Zest
- Orange Juice
- Fresh Lemon Juice
- 2 cups grated carrots
- All Purpose Flour
- Whole Wheat Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- ½ teaspoon salt
- 1 cup chopped walnuts
- ½ cup raisins (optional)
- 8 ounces cream cheese (softened)
- Vanilla Extract
- 3 cups powdered sugar
- Orange, Zest Of
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How to Make Citrus Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter or margarine with 1 ¾ cups granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in the zest and juice of 1 orange and 1 lemon.
- Add 2 cups grated carrots to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts and ½ cup raisins (optional).
- Pour batter into the prepared pan and bake for 90-100 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting: Beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), the zest of 1 orange, and 1 teaspoon vanilla extract until smooth.
- Gradually add 3 cups powdered sugar, beating until light and fluffy.
- Frost the cooled cake and decorate with candied carrots (recipe instructions below).
- **Candied Carrots:**
- Cut small carrots (about 1-inch long) into thin strips using a vegetable peeler.
- Bring a small saucepan with equal parts water and sugar to a boil. Reduce heat and simmer for 10-15 mins.
- Add carrot strips and cook for 5 minutes, or until bright orange.
- Drain on paper towels.
- Arrange candied carrots on the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
193 g
Sugar
3893g
Fat
1196g
Carbs
445g
