Orange-Carrot Cake with Classic Cream Cheese Frosting

Store the finished cake in the refrigerator to keep the frosting from getting too soft. Prep: 40 minutes, Bake: 40 minutes.

Yield: Makes 8 to 10 servings

Ingredients

• 2  cups  pecans, chopped
• 2 1/2  cups  all-purpose flour
• 2  teaspoons  baking soda
• 2  teaspoons  nutmeg
• 2  teaspoons  cinnamon
• 1/4  teaspoon  salt
• 1 1/2  cups  unsalted butter, softened
• 2 1/2  cups  sugar
• 4  large eggs
• 1/4  cup  milk
• Zest of 1 orange (1 tablespoon)
• 1/4  cup  orange juice
• 1 1/2  teaspoons  vanilla extract
• 2  cups  finely grated carrot (about 6 carrots)
• Cream Cheese Frosting

Preparation

1. Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.

3. Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375° for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)

4. Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake.