Recipe by Redsie
From Canadian Living magazine.
Top Review by Marz
This cake came out very nicely. I liked the fact that the cake batter was not overly sweet and the icing on top (I just halfed the recipe amounts) hit the spot. The cake smelled and tasted like oranges which was a great contrast with the carrots. It rose beautifully and was done right around the hour mark. Don't open the oven door any sooner the cake will fall a bit (as mine did when I checked it at 50 minutes) The batter for me was a bit thick, and I think next time I would increase the amount of carrots, to perhaps 11/2 cups. Very easy to throw together. Thanks Redsie for sharing! MAde it for photo tag.
- 3⁄4 cup butter, softened
- 1 1⁄2 cups granulated sugar
- 3 eggs
- 2 tablespoons grated orange rind
- 2 teaspoons vanilla
- 3 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1 cup low-fat sour cream
- 1 cup grated carrot
- 1 cup icing sugar
- 3 tablespoons orange juice
Directions See How It's Made
- Grease 10-cup classic or fancy bundt or tube pan; dust with flour. Set aside.
- In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternatively with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
- Bake in centre of 325F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely.
- Glaze: in small bowl, mix icing sugar with orange juice until smooth; brush over cake.
- Garnish with chocolate curls and candied orange rind.