Spicy Orange Carrot Cake

Spicy Orange Carrot Cake

Your standard carrot cake gets a spiced citrus kick from extra cinnamon and orange extract.

YIELDS

12 servings

INGREDIENTS

Carrot Cake

  • 1 1/4 cups vegetable oil
  • 1 cup Domino® Pourable Brown Sugar
  • 1 cup Domino® Granulated Sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups (about 3/4 lb.) carrots, shredded
  • 1 teaspoon orange rind, grated
  • 1 teaspoon orange extract

Creamy Orange Frosting

  • 1 1/2 packages (12 oz.) cream cheese, softened
  • 3/4 cup butter, softened
  • 6 cups Domino® Confectioners Sugar
  • 1 teaspoon orange rind, grated
  • 1 teaspoon orange extract

INSTRUCTIONS

Carrot Cake

Preheat oven to 325°F. Grease and flour three 9-inch round cake pans.

To prepare cake, beat vegetable oil, Pourable Brown Sugar and granulated sugar at medium speed with an electric mixer until blended. Add eggs, one at a time, beating after each addition.

In a separate bowl, combine flour, baking powder, baking soda, salt and ground cinnamon. Gradually add to sugar mixture, beating until blended. Stir in carrots, orange rind and orange extract. Pour batter into cake pans.

Bake for 30 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
 

Creamy Orange Frosting

To prepare frosting, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating at low speed until blended. Beat at high speed until smooth and fluffy; stir in orange rind and orange extract. 

Spread Creamy Orange Frosting evenly between layers and on top and sides of cake.