Carrot Cake with Cream Cheese Drizzle

Name: Carrot Cake with Cream Cheese Drizzle
Total time: 2 h 25 min
Yield: 12 serving(s)
Ingredients: Nonstick baking spray, for pan; 3 c. all-purpose flour, spooned and leveled; 4 tsp. pumpkin-pie spice; 2 tsp. baking powder; 2 tsp. baking soda; 1 tsp. kosher salt; 1 tsp. ground cinnamon; 1 c. packed dark-brown sugar; 1/2 c. granulated sugar; 4 large eggs; 1 c. canola oil; 1/4 c. fresh orange juice, plus 4 to 5 tablespoons, divided; 4 large carrots, peeled and finely grated (about 2 cups); 4 oz. cream cheese, at room temperature; 1/2 c. confectioners' sugar; Chopped pecans, for garnish

This cake is the sweetest way to enjoy your vegetables.

By Taylor MurrayPublished: Apr 24, 2019

1 Rating

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BRIAN WOODCOCK

Yields:

12 serving(s)

Total Time:

2 hrs 25 mins

A hint of pumpkin-pie spice is the secret to this carrot cake.

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Ingredients

Nonstick baking spray, for pan
3 cups all-purpose flour, spooned and leveled
4 tsp. pumpkin-pie spice
2 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1 tsp. ground cinnamon
1 cup packed dark-brown sugar
1/2 cup granulated sugar
4 large eggs
1 cup canola oil
1/4 cup fresh orange juice, plus 4 to 5 tablespoons, divided
4 large carrots, peeled and finely grated (about 2 cups)
4 oz. cream cheese, at room temperature
1/2 cup confectioners' sugar
Chopped pecans, for garnish

Directions

1. Step 1Preheat oven to 325°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with baking spray. Whisk together flour, pie spice, baking powder, baking soda, salt, and cinnamon in a bowl.
2. Step 2Whisk together brown sugar, granulated sugar, eggs, oil, and 1/4 cup orange juice in a second bowl. Add flour mixture and whisk to combine. Fold in carrots. Transfer to prepared pan.
3. Step 3Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool.
4. Step 4Whisk cream cheese with an electric mixer on medium speed until smooth, 1 minute. Whisk in confectioners’ sugar and remaining 4 to 5 tablespoons orange juice; spoon over cake. Garnish with pecans.