Orange Carrot Cake

Orange Carrot Cake
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Orange Carrot Cake
Print Recipe
  1. Preheat the oven to 350°F.
  2. Grease and flour two inch 9-inch baking pans OR one 9 x13-inch pan.
  3. Trim both ends off of the orange. Cut it in wedges, then chunks. Remove the center white core and seeds.
  4. Puree it in a food processor (yes, including peel) and then reserve one tablespoon of the puree for the frosting.
  5. Sift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  6. Add the oil and the orange puree to the dry ingreients, mixing well.
  7. Add the yogurt and combine thoroughly.
  8. Stir in the carrots.
  9. Pour the batter into the prepared pan(s) and bake one hour if using two 9-inch pans or 45 minutes if using one 9 x13-inch pan. The cake is ready when a toothpick comes out clean.
  10. Let the cake(s) cool in the pan(s) 10-15 minutes.
  11. Remove from the pan(s) and allow to cool completely before frosting with Vegan Cream Cheese Frosting.
Recipe Notes

January 23, 2010

Made as Carlos’ third birthday cake. Delicious, dense. Made in 9 x 13-inch pan, and frosting made way too much. Would be fine without frosting, or you could just make half a batch.

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