Carrot Cake with Tangy Orange Frosting

19 Mar

For some reason I had an abundance of carrots. A carrot cake seemed like a logical solution :). The original recipe called for 6 ounces each of goat and cream cheese. I didn’t have 6 ounces of either so I substituted mascarpone to make up the difference. This cake was really good, but I couldn’t get over the goat cheese flavor in the frosting. Husband had no clue there was goat cheese in the frosting until I told him! But every time I took a bite all I tasted was goat cheese. So I ended up scraping the frosting off the pieces I ate. Husband on the other hand ate it happily with the frosting.


Carrot Cake with Tangy Orange Frosting
adapted from thekitchn

For the cake:
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
3/4 cup olive oil
1/4 cup buttermilk
2/3 cup brown sugar, lightly packed
2/3 cup granulated sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons pure vanilla
3 cups grated carrots
1 cup chopped walnuts

For the frosting:
2 ounces cream cheese
4 ounces goat cheese
6 ounces mascarpone cheese
2 teaspoons freshly grated orange zest
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar

Preheat the oven to 375°F and place a rack in the center of the oven.

Grease 9×13 pan.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer on medium-low, combine the olive oil, buttermilk, sugars, eggs, orange zest and vanilla. Slowly add the dry ingredients to the wet ingredients. With a spoon, fold in the grated carrots and walnuts.

Pour batter into prepared pan. Bake for 30-40 minutes, or until a cake tester inserted in the middle comes out clean. Remove the cake from the oven and allow to cool on a rack for 10 minutes, then carefully invert out of the pans and set right side up to cool completely on the rack.

While the cake is cooling, prepare the frosting. With an electric mixer on medium-low, combine the cream cheese, goat cheese, mascarpone, orange zest and vanilla. Slowly add the confectioners’ sugar until the frosting reaches desired consistency.


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