Nutty Carrot-Orange Layer Cake

We made this cake for Silvia’s birthday this weekend. The icing is incredible; it’s impossible to have just one slice of this cake.

Cake

4 eggs or egg replacer equivalent to 4 eggs
1 1/2 cup cane sugar
1 teaspoon vanilla extract
1 cup apple sauce
4 cups (1 pound) grated carrots
1 cup chopped walnuts
1/2 cup raisins
2 tablespoons grated orange peel
2 cups all purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda

Frosting

2 packages cream cheese or non-dairy cream cheese spread, room temperature
2 cups icing sugar
1/2 cup unsalted margarine, softened
1/4 cup orange juice, or more if needed

Cake

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix flour, cinnamon, ground ginger, baking powder and baking soda. Set aside.
3. In a large bowl, combine eggs and cane sugar and mix until creamy. Add vanilla extract, apple sauce, grated carrots, raisins, walnuts and orange peel and stir until well combined. Note: Grate only the colored part of the orange, and not the bitter white skin underneath. The oils in the peel are what give it such an aromatic flavor.
4. Gradually stir in thee flour mixture into the egg mixture.
5. Grease one large round cake pan and transfer cake mixture into the pan.
6. Bake for 1 hour and 10 to 15 min or until a toothpick inserted into the middle of the cake comes out clean.
7. Cool the cake completely and then cut into 2 even layers. Start by tracing a line around the middle of the cake with a long serrated knife. Then slowly rotate the cake while following that line with the knife and cut through the cake toward the center. After a few rotations you will have sliced the cake in two.
8. Place one cake layer on platter and spread with frosting. Carefully place the second cake layer on top of that frosting. Spread with remaining frosting on top and the sides of the cake until it is completely covered.

Frosting

1. At high speed beat cream cheese and margarine until creamy. Gradually add icing sugar and orange juice and beat until fluffy.
2. Refrigerate finished cake at least 2 hours before serving.

– DJ

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