So one of the first recipes I looked for in their Looneyspoons cookbook, was for carrot cake…
and wouldn’t you know it, there was the perfect recipe!
I love the addition of pumpkin puree, and the low amount of oil! Fabulous!
Layered Carrot Cake with Orange Cream Cheese Frosting
- 1 1/2 packages of cream cheese room temperature
- 1/4 cup butter
- 1 1/2 cups icing sugar
- 1 tbsp frozen orange juice concentrate
- 1 tsp grated orange zest
- 1 3/4 cups flour
- 1/4 cup ground flaxseed or ground chia seeds I just used 2 tbsp whole chia seeds
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg I only used 1/4 because I don't love nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup canned pure pumpkin not pie filling
- 1 cup brown sugar not packed
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cups finely grated carrots
- 1/2 cups walnuts optional - I didn't add these
- 1/2 cups shredded sweetened coconut
First make the icing. Beat together the cream cheese and butter until it is smooth.
Slowly add the icing sugar and mix until smooth.
Add the orange juice and zest, mix well.
Refrigerate until you are ready to use it.
Preheat your oven to 350 degrees.
Prepare 2 round 9-inch baking pans. You can grease & flour them or line the bottoms with wax paper like I did in this post.
In a bowl combine the flour, chia seeds, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Set aside.
In a mixer, combine the pumpkin, sugar, buttermilk, vegetable oil, eggs and vanilla. Mix well.
Add the dry ingredients slowly to the wet mixture, and using a spoon combine until the dry ingredients are moistened.
Then gently add the carrots, nuts and coconut. Hand mix.
Divide the cake batter evenly between the 2 pans, and bake for 30 minutes, or until a toothpick inserted into the centre of the cakes come out clean.
When done baking, cool the cakes in their pans for 10 minutes before turning them out onto a cooling rack.
When the cakes have cooled completely, you can ice them!
Recipe from The Looneyspoons Collection
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- I used whole chia seeds for this recipe only because I didn’t feel like grinding them, and the cake turned out great! I buy my chia seeds at Costco, under the brand truRoots. We also use them in oatmeal, cereal and a lot of baking.
- Icing the cake: I didn’t ice my cake the traditional way, instead I only iced the centre and the top. I did it this way because I’ve always wanted to ice a cake like this, and always pictured the perfect cake for this method, a carrot cake.
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