Harvest Carrot Cake
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
12
ingredients
- 1 cup golden raisin
- 3 tablespoons orange-flavored liqueur
- 7 medium carrots
- 4 eggs
- 2 tablespoons orange peel, finely grated
- 1 1⁄2 cups brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1⁄2 teaspoon allspice
- 1 cup pine nuts, toasted (optional)
-
ICING
- 1 (8 ounce) package cream cheese, at room temperature
- 2 cups icing sugar
- 1 teaspoon vanilla
- 1 tablespoon orange-flavored liqueur
- 2⁄3 cup coconut, toasted unsweetened dried shredded (optional)
directions
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Lightly butter 3 (9-inch/23-cm) round cake pans.
- If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
- Line bottom of pans with a circle of lightly buttered waxed paper.
- To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
- Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
- In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
- In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
- Make a well in centre.
- Pour in egg mixture. Stir just until moist.
- Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
- Scrape into prepared pans and smooth tops.
- Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
- Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
- If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
- For icing, place cream cheese in a large bowl.
- Using an electric mixer, beat until creamy.
- Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
- Stir in 1/3 cup (75 mL) coconut.
- Place 1 cake on a large plate.
- Spread one-third of frosting overtop, just to edges.
- Repeat layering with cakes and frosting to form a triple-decker cake.
- Sprinkle top with remaining 1/3 cup coconut.
- Refrigerate at least 1 hour, or overnight, before serving.
- Slice into wedges and serve.
- Any leftovers will keep well, covered and refrigerated, up to 5 days.
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