A Carrot Wedding Cake With An Orange Cream Cheese Frosting

Carrot cake is an all-time favorite of mine and I know that the bride and groom love it as well, so why not have it for the wedding cake?  This week’s attempt at decorating fell a little short, mainly because I ate most of the frosting that I was going to practice my piping skills with!  I know, I certainly paid a price later on for my lack of self control.  The cake though was spectacular and the frosting was delicious.  I love using mascarpone or cream cheese because the frosting has the perfect amount of sweetness and lends itself to different flavors quite well.  The recipe was from “The Joy of Cooking” , was simple to follow and wonderfully tasting.  It can be served with or without frosting, but this is for a wedding so the frosting is important!  Happy baking!

Ingredients:

For The Cake:

1 1/3   cups all-purpose flour

1   cup sugar (I always use organic cane sugar)

1 1/2   teaspoons baking soda

1   teaspoon baking powder

1   teaspoon ground cinnamon

1/2   teaspoon ground cloves

1/2   teaspoon ground nutmeg (you can use fresh)

1/2   teaspoon ground allspice

1/2   teaspoon salt (I use pink himalayan)

2/3   cups vegetable oil

3   large eggs

1 1/2   cups finely grated peeled carrots (I use more, roughly about 2 cups)

1   cup finely chopped walnuts  (I didn’t use the nuts simply because I wanted to see what it tasted like without them)

1   cup golden raisins (optional and I didn’t use them)

 

For The Frosting:

1   8oz package of cream cheese, softened

1   cup confectioner’s sugar

2   cups heavy cream

2   teaspoons pure orange extract

 

Preparation:

For The Cake:

  1.  Grease and flour two 9″ cake pans.
  2.  In a large bowl, whisk well, the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.
  3.  Add the vegetable oil and eggs, mixing well.
  4.  Stir in carrots and walnuts, if using.
  5.  Divide evenly between the two pans.
  6.  Bake at 350 degrees for 25 – 35 minutes or until a cake tester comes out clean when inserted.
  7.  Let cool a bit before turning the cakes out onto a cooling rack.
  8.  Cool completely before frosting.

For The Frosting:

  1.  Cream together the confectioner’s sugar and cream cheese.
  2.  In a separate bowl, whip the heavy cream until soft peaks form.
  3.  Add the orange extract, whipping until combined.
  4.  Mix the whipped cream into the sugar and cream cheese until well combined.
  5.  Frost to your heart’s content.

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