Carrot Cake with Orange Frosting
Get your dose of veggies in cake form with this moist, flavorful carrot cake topped with zesty orange frosting! Perfect for celebrations or a treat anytime.
Equipment
- 2 8-inch (20-cm) round or square cake pans
- whisk,
- spatula
- wire rack
Ingrediënten
For the cake:
- ¼ cup 60 ml canola oil
- 1 cup 160 ml plain soy or other nondairy milk
- ¼ cup 162 g unsweetened applesauce
- 1 cup 192 g Sucanat
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine sea salt
- 2 cups 240 g whole wheat pastry flour
- 2 teaspoons baking powder
- 2 cups 200 g grated carrots (not packed)
For the frosting:
- ¼ cup 48 g nondairy vegetable shortening
- ¼ cup 56 g nondairy butter
- 2 cups 240 g powdered sugar
- 1 to 3 tablespoons 15 to 45 ml fresh orange juice
- 2 teaspoons grated orange zest
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat two 8-inch (20-cm) cake pans with nonstick cooking spray.
- In a medium bowl, whisk together the soy milk, canola oil, applesauce, Sucanat, vanilla, cinnamon, and salt until smooth.
- In a large bowl, combine the whole wheat pastry flour and baking powder.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the grated carrots.
- Divide the batter evenly between the prepared pans.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for a few minutes before transferring them to a wire rack.
- Cool completely before frosting.
- To make the frosting, cream together the shortening and butter in a medium bowl using an electric mixer.
- Sift in the powdered sugar and beat until combined.
- Gradually add orange juice (1 tablespoon at a time) and beat until fluffy, about 2 minutes.
- Stir in the orange zest.
- Apply a layer of frosting on top of one cake, then stack the second cake and frost the top and sides.
- Store in the fridge until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:
Decorate the top with candied orange slices or a sprinkle of orange zest for added flair.
Wine Advice:
Pair with a chilled Moscato or a lightly sweet Riesling.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 13 g | Fiber: 3 g | Sugar: 28 g | Salt: 0.3 g
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