Carrot Cake with Orange Curd
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5
3 reviews
Excellent
Carrot Cake with Orange Curd
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This Carrot Cake with Orange Curd promises a moist cake packed with the nutty crunch of pecans, perfectly complemented by a sweet-tart citrus filling. Topped with smooth cream cheese frosting, this layer cake is sure to impress as an Easter dessert or for any spring gathering.
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Ingredients
For the Orange Curd
- 4 egg large yolks
- 1/2 cup granulated sugar
- 1 tablespoon orange zest grated
- 1 teaspoon lemon zest, grated
- 1/4 cup orange juice , preferably freshly-squeezed
- 1 tablespoon lemon juice fresh
- pinch salt
- 4 tablespoons butter cut into small pieces, unsalted
For the Cake
- 2 cups all-purpose flour 250 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup light brown sugar , lightly packed
- 1-1/2 cups granulated sugar
- 4 egg large
- 1-1/4 cups vegetable oil
- 3 cups carrot about 1 pound of whole carrots, peeled; use the small holes of a box grater or the fine-shredding disc of a food processor to shred, finely shredded
- 1/2 pecan optional, but recommended, chopped, quantity to 3/4 cup
For the Cream Cheese Frosting
- 12 ounces cream cheese room temperature, brick-style
- 12 tablespoons butter room temperature, unsalted
- 1/2 teaspoon vanilla extract
- 2 cups confectioners sugar sifted
Instructions
Make the Orange Curd
- In a small saucepan, whisk together all ingredients except for butter, until combined. Cook over medium-low heat, stirring constantly, until curd is thick enough to coat the back of a spoon, about 8-9 minutes. Remove from heat and stir in butter a few pieces at a time, until melted and smooth.
- Transfer curd to a non-reactive bowl, place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming, and refrigerate until well-chilled, at least 3 hours, or overnight.
Make the Cake
- Preheat oven to 350 degrees F with rack in the middle position. Line the bottoms of two 9-inch cake pans with parchment rounds and lightly spray the papers and sides of the pan with cooking spray.
- In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another large bowl, whisk together eggs and sugars until thick and smooth (you can also use a hand or stand mixer here). Slowly add the oil in a steady stream, while whisking, until fully combined and emulsified. Stir in carrots and pecans (if using). Fold wet ingredients into the dry ingredients until no streaks of flour remain.
- Divide cake batter evenly between the two prepared pans. Bake 30-35 minutes, until a cake tester inserted into the center comes out clean. Remove from oven and let cakes cool in the pans for about 15 minutes. Invert cakes from pans onto wire racks to continue cooling, peeling off the parchment rounds. Cool completely.
Make the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip together cream cheese and butter until smooth, about 2 minutes. Mix in the vanilla.
- Add confectioner's sugar in 3 additions, mixing on low speed until incorporated, and scraping the bowl between additions. Beat on medium-high speed until smooth, about 2-3 minutes more.**
Assemble the Cake
- Place one cake layer on a platter. Spread the cake with the orange curd, leaving a 1/2-inch border. Top with the second cake layer.
- Decoratively pipe or spread cream cheese frosting onto the top of the cake. Serve, or cover and refrigerator for storage. Cake is better on the second day. Remove from the refrigerator 30 minutes prior to serving to allow frosting to soften a bit.
Notes
- *My family enjoys a prominent pecan flavor in carrot cakes, so I generally use 3/4 cup chopped nuts. For a lighter density of nuts, use 1/2 cup.
- **This recipe makes enough cream cheese frosting to decoratively pipe the top of the cake, as I've done here. To make rosettes, use a Wilton 1M tip, piping swirls in a circular pattern from the center of the cake, outward.
- The entire cake can be made and assembled a day in advance and stored in the refrigerator. If making ahead and storing, let the cake sit out at room temperature for about 30 minutes before serving.
- Recipe inspired by "Orange-Glazed Carrot Cake" from the Southern Sideboards cookbook (Junior League of Jackson, 1978).
- Recipe inspired by "Orange-Glazed Carrot Cake" from the
- Southern Sideboards cookbook (Junior League of Jackson, 1978).
Nutrition Information
Show Details
Serving
1slice
Calories
513kcal
(26%)
Carbohydrates
68g
(23%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
163mg
(54%)
Sodium
536mg
(22%)
Potassium
323mg
(7%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
6005IU
(120%)
Vitamin C
5.9mg
(7%)
Calcium
170mg
(17%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 513kcal | 26% |
| Carbohydrates | 68g | 23% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 163mg | 54% |
| Sodium | 536mg | 22% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 6005IU | 120% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 170mg | 17% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5
3 reviews
Excellent
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