Grand Marnier Carrot Cake

Submitted by Debs Recipes

"Delicious nuances of bright orange flavor grace this wonderfully moist carrot cake and luscious cream cheese frosting. Its taste and texture compare with what I've tried at fancy resorts and so I decided to give the cake a more fitting name. Grand Marnier Carrot Cake was originally called Sunshine Day Carrot Cake. The recipe was created expressly by me for the RSC #9 Contest."

 

• Ready In: 1hr
• Ingredients: 20
• Yields: 1 cake
• Serves: 18

ingredients

• 532.32 ml flour
• 9.85 ml cinnamon
• 9.85 ml baking soda
• 4.92 ml salt
• 311.84 g can mandarin oranges, undrained
• freshly-squeezed orange juice
• 3 large eggs
• 177.44 ml white sugar
• 177.44 ml packed brown sugar
• 236.59 ml canola oil (note*) or 236.59 ml vegetable oil (note*)
• 14.79 ml Grand Marnier (or other orange liqueur**)
• 9.85 ml orange zest
• 473.18 ml grated carrots
• 236.59 ml shredded coconut
• 236.59 ml chopped pecans (optional)

• Orange Cream Cheese Frosting

• 226.79 g cream cheese, softened (note*)
• 59.14 ml butter, softened
• 7.39 ml Grand Marnier (or other orange liqueur**)
• 566.99 g powdered sugar
• 19.71 ml freshly-squeezed orange juice

directions

1. Preheat oven to 350°F.
2. Whisk together flour, cinnamon, baking soda, salt; set aside.
3. Pour mandarin oranges with juice into blender or food processor and pulse a couple times just until oranges are roughly chopped; add enough freshly-squeezed orange juice to make 1 1/4 cups chopped mandarin orange-juice blend; set aside.
4. In mixing bowl, beat eggs and add sugars; stir in oil, the mandarin orange-juice blend, liqueur, and orange zest; then stir in carrots, coconut, and optional nuts; add dry ingredients and stir well to combine.
5. Pour batter into a 9x13" baking pan that has been greased and floured or just coated with no-stick cooking spray; a half-batch may be baked in either an 8x8" or 9x9" baking pan.
6. Bake at 350°F for about 40 to 50 minutes or until a toothpick inserted near the center of cake comes out clean; a 9x9" cake will be done in 35 to 40 minutes; cool cake completely before frosting.
7. For frosting: Beat together butter and cream cheese; stir in liqueur; gradually add powdered sugar, stirring well after each addition and gradually adding the freshly-squeezed orange juice; adjust powdered sugar and orange juice amounts as needed for proper spreading consistency.
8. Because of the cream cheese it's best to keep this cake refrigerated after frosting, but for maximum flavor you may want to bring the cake back to room temperature after refrigeration. The frosted cake freezes well.
9. *Note: The simple to make recipe halves very easily. Applesauce may be substituted for half of the canola oil and reduced-fat cream cheese may be used.
10. **Note: The Recipezaar Kitchen Dictionary provides the following substitution: 2 tbsp unsweetened orange juice concentrate or orange juice + 1/2 tsp orange extract = 2 tbsp Grand Marnier.

Reviews

[gwynn]

This is a wonderful tasting cake. So moist and delicious. Thanks for posting.

 

[zuchinni010]

I have just finished making this recipe exactly as written. It is a lovely moist cake, the Grand Marnier adds a delightful difference to the flavour. Thank you, this one is a 'keep'.

 

[Busters friend]

Made in Bundt pan using Cointreau, extra toasted crushed pecans and a handful of sultanas and dark raisins. FABULOUS! Not overly sweet with moist most excellent nongreasy texture. Definately a kepper recipe. TY!

 

[Manalee]

I loved this cake - I love baking with liquors and couldn't wait to try it. The orange flavor is an unexpected but nice surprise in a carrot cake. Now it is my new favorite carrot cake recipe! I substituted cake flour and baked it in 9" rounds but changed nothing else. It is definitetly worth 5 stars.

 

[Tinkerbell]

Excellent cake! Very moist with the oranges, carrot & coconut. I made as instructed, including the oil & Grand Marnier, but didn't need the orange juice in the cake as I already had the proper measurement after processing the oranges. We have family in town & this recipe was an awesome way to end a prime rib meal. I did borrow Susie's idea of making it a double layer just because it was for a fancy meal on their last night here. Thanks for sharing a great creation, Deb! Made for a Cookathon in memory of Judy~Jude.