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    You are in: Home / Recipes / Golden, Moist Carrot Cake Recipe
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    Golden, Moist Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    45 mins

    35 mins

    Kat's Mom's Note:

    From Taste of the South magazine by Shirley Corriher. Perfect with Grand Marnier Cream Cheese Icing. She recommends using a baking stone to insure a steady baking temperature in the oven. Refrigerate leftovers.

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    Ingredients:

    Serves: 12-18

    Yield:

    8

    Units: US | Metric

    Directions:

    1. 1
      PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it.
    2. 2
      Preheat oven to 350°F
    3. 3
      Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes.
    4. 4
      While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside.
    5. 5
      Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle.
    6. 6
      Spray very lightly on top of parchment, too.
    7. 7
      THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest.
    8. 8
      Beat well at medium speed with an electric mixer.
    9. 9
      In another bowl, stir together whole eggs, egg yolks, and brown sugar.
    10. 10
      Then, add oil, vanilla, and orange juice, stirring to combine.
    11. 11
      Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand.
    12. 12
      Add carrots and roasted nuts.
    13. 13
      Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally).
    14. 14
      Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
    15. 15
      Place both pans in oven on stone.
    16. 16
      Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.).
    17. 17
      COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes.
    18. 18
      Shake pan to loosen cake all around.
    19. 19
      Spray a cooling rack with nonstick cooking spray.
    20. 20
      Place rack, sprayed side down, on top of cake and invert.
    21. 21
      Let cool completely.
    22. 22
      FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers.
    23. 23
      Divide cream cheese icing in half; reserving one half to ice top and sides.
    24. 24
      Divide remaining half into thirds.
    25. 25
      Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing.
    26. 26
      Place another layer on top of icing, cut side up, and spread with another third.
    27. 27
      Place third layer on top, cut side up, and spread with remaining third.
    28. 28
      Place top layer on, cut side down. Ice top and sides with reserved icing.

    Ratings & Reviews:

    • on January 27, 2010

      55

      took this to our bridge club. everyone raved, even those how don't like carrot cake. Make sure you chop the nuts a little finer than course as when you cut the layers you run into hunks of nuts and it tears the layers. Also when they say fine grated they mean it. Not liquified but fine.. I used the grater on the processor and then used the chopping blade till they were finely chopped. Also I used heaping cups of confectioner sugar to make a little more. Make sure cakes are cool even if you have to refrigerate them.. This is 10 stars.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Golden, Moist Carrot Cake

    Serving Size: 1 (103 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 572.9
     
    Calories from Fat 316
    55%
    Total Fat 35.1 g
    54%
    Saturated Fat 4.4 g
    22%
    Cholesterol 92.9 mg
    30%
    Sodium 520.3 mg
    21%
    Total Carbohydrate 60.1 g
    20%
    Dietary Fiber 2.9 g
    11%
    Sugars 37.7 g
    150%
    Protein 7.7 g
    15%

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