Orange Carrot Cake

Serves: 5
Total Calories: 1,180


1 cup butter, softened
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon grated orange rind
4 eggs
1 1/2 cups grated carrots
2/3 cup chopped walnuts or pecans
3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup orange juice
Orange Glaze:
1 1/2 cups sifted confectioners' sugar
1 tablespoon butter, softened
1/2 teaspoon grated orange rind
2 - 3 tablespoons orange juice


In large bowl, cream butter and sugar. Add cinnamon, nutmeg, and orange rind. Beat in eggs, one at a time. Add carrots and nuts. Sift together flour, baking powder, and salt; add alternately with orange juice. Turn into a greased and floured 10-inch tube pan. Bake at 350° for 60–65 minutes, until tester comes out clean. Cool in pan 15 minutes. Turn out and cool completely on wire rack.

Orange Glaze:
In small bowl, mix above ingredients and add enough juice to make a slightly runny Glaze. Pour over cake.

Nutritional Facts:

Serves: 5
Total Calories: 1,180
Calories from Fat: 457

This Orange Carrot Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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