Carrot Cake Deluxe With Orange Icing

Prep Time

30m

Bake Time

55m

Yields

One 9 or 10-inch tube cake

About this Recipe

This Carrot Cake Bundt Cake is everything you love about a classic carrot cake, with two unique twists. First, it is baked in a bundt pan, and second, it is topped with a citrusy orange glaze made from orange juice and fresh orange zest. Carrot Cake Deluxe is made with grapeseed oil, meaning it’s trans-fat-free, and is stuffed with three full cups of shredded carrots. Warm cinnamon, nutty pecans, and comforting vanilla bring out the traditional flavor profile in this moist bundt cake.

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Carrot Cake Deluxe With Orange Icing

Prep Time

30m

Bake Time

55m

Yields

One 9 or 10-inch tube cake

About this Recipe

Print this recipe

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Ingredients

1 1/4 cups grapeseed oil
2 cups firmly packed Crystal Sugar Light Brown Sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 teaspoon salt
3 cups grated carrots
2 1/3 cups all-purpose flour*
2 teaspoons baking soda
1/2 cup pecan pieces

Orange Icing

1 1/2 cups Crystal Sugar Confectioners Powdered Sugar
3 tablespoons frozen concentrated orange juice or regular orange juice
1 tablespoon finely grated fresh orange zest, no white bitter pith

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F.
Butter and flour, or using baking spray prepare a 9 or 10 inch tube pan, set aside.
In a bowl mix oil and sugar until well mixed. Mix in eggs, vanilla, salt and cinnamon. Add grated carrots.
Sift together flour and baking soda and add to above, add pecans. Pour batter into prepared pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger or a toothpick comes out clean. About 45 – 55 minutes. Let sit in pan for 10 minutes before removing.
Turn cake out pan. Let cool.
For icing, mix powdered sugar, orange juice and zest using a whisk and combine well. For a firmer icing use more powdered sugar.
Pour icing onto the cooled cake and decorate as desired.