Carrot Cake with Orange Frosting
Carrot Cake with Orange Frosting
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 2 1/2 cups flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 sticks butter, softened, plus more for pans
- 1 tablespoon Fustini’s Blood Orange olive oil
- 1 cup dark brown sugar
- 3 eggs
- 8-10 carrots, peeled and grated
- 1/2 cup orange juice
- 1 teaspoon Fustini’s Cara Cara Vanilla balsamic
- 1 1/2 cups dried raisins
- 16 ounces cream cheese
- 2 teaspoons Fustini’s Cara Cara Vanilla balsamic
- 2 sticks butter, softened
- 1 1/2 to 2 pounds confectioners sugar
Directions
- Preheat oven to 350 degrees. Butter and flour two 9 inch round cake pans. Whisk together flour, salt powder, soda and spices. Place butter and Fustini&rsquo,s Blood Orange olive oil in the bowl of an electric mixer fitted with the paddle attachment. Add brown sugar and process on medium till smooth. Add eggs, one at a time, processing each egg until smooth and scraping edges as needed.
- Add carrots and process again until well distributed. Combine orange juice and Fustini&rsquo,s Cara Cara vinegar. With the mixer running on low, alternate between the dry ingredients and the orange juice, mixing until the batter just comes together. Add raisins and mix just until distributed. Divide batter between prepared baking pans and place into the hot oven. Bake for 30 minutes or until a toothpick inserted in the center comes out clean, remove from oven and let cool 10 minutes then remove from pan and let cool completely before frosting and enjoy.
- Combine cream cheese, Fustini&rsquo,s Cara Cara vinegar and butter in the bowl of an electric mixer fitted with the paddle attachment. Process until smooth and completely combined. Add just enough sugar to make a thick frosting. Use immediately
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