I made this cake for Sarah and John’s New Year’s Party. It was a hit. People picked at it throughout the night and once again in the morning as breakfast dessert.
Orange Carrot Bundt Cake
Adapted from Canadian Living
3/4 cup butter, softened
1-1/2 cups granulated sugar
1 tbsp grated orange rind
2 tsp vanilla
3 cups all-purpose flour
1-1/2 tsp each baking powder and baking soda
3/4 tsp salt
1 cup sour cream
1 cup grated carrots
Grease 10-cup (2.5 L) classic or fancy Bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Cream Cheese Icing
From Simply Recipes
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.
Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.