Blood Orange Carrot Cake
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Carrots were originally purple and yellow, not orange. The orange variety we know today was developed in the 17th century by Dutch growers.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.
Blood Orange Carrot Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a cake pan.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated carrots, blood orange zest, blood orange juice, and chopped walnuts.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a separate bowl, beat together the cream cheese, unsalted butter, powdered sugar, and blood orange juice until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting over the top.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.