Orange Frosted Carrot Raisin Cake Recipe
Ingredients
| Cake | ||
| 1/3 cup plus 2 teaspoons unsalted margarine, softened, divided | ||
| 2 1/4 cups all-purpose flour, divided | ||
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1 tablespoon double-acting baking powder | ||
| Carrots | 3 Cup (16 tbs), shredded | |
| Granulated Sugar | 2 Tablespoon (Frosting) | |
| Unflavored gelatin | 1 (Frosting) | |
| 1 cup raisins, soaked in warm water until plumped, then drained | ||
| Ground cinnamon | 1 Teaspoon (Frosting) | |
| Eggs | 4 standard (Frosting) | |
| Orange juice | 1/4 Cup (16 tbs), frozen (Frosting) | |
| Vanilla extract | 1 Teaspoon (Frosting) | |
| 2 cups part-skim ricotta cheese | ||
Directions
Cake:
Grease two 8-inch round cake pans with 1/2 teaspoon margarine each; sprinkle each with 1 teaspoon flour and set aside.
Preheat oven to 325°F.
In mixing bowl combine remaining flour with the sugar and baking powder; stir in carrots, raisins, and cinnamon.
In another bowl, using electric mixer, beat together eggs, orange juice, vanilla, and remaining 1/3 cup plus 1 teaspoon margarine; pour into dry ingredients and beat at medium speed until batter is smooth, about 1 minute.
Pour half of batter into each sprayed pan and bake 35 to 40 minutes (until a cake tester, inserted in center, comes out clean).
Let cakes cool in pans for 5 minutes, then remove cakes to wire rack to cool.
Frosting:
In saucepan sprinkle sugar and gelatin over juice; let stand to soften.
Cook over low heat, stirring, until dissolved.
In blender container process cheese until smooth; remove center of blender cover and, with motor running, gradually add gelatin mixture, processing just until combined.
Transfer frosting to a bowl, cover, and refrigerate until mixture is thick but not firm, about 10 minutes.
Immediately spread a thin layer of frosting over top of 1 cake; top with remaining cake and spread remaining frosting over top and sides of entire cake.
Coyer lightly and refrigerate until frosting is firm.
Grease two 8-inch round cake pans with 1/2 teaspoon margarine each; sprinkle each with 1 teaspoon flour and set aside.
Preheat oven to 325°F.
In mixing bowl combine remaining flour with the sugar and baking powder; stir in carrots, raisins, and cinnamon.
In another bowl, using electric mixer, beat together eggs, orange juice, vanilla, and remaining 1/3 cup plus 1 teaspoon margarine; pour into dry ingredients and beat at medium speed until batter is smooth, about 1 minute.
Pour half of batter into each sprayed pan and bake 35 to 40 minutes (until a cake tester, inserted in center, comes out clean).
Let cakes cool in pans for 5 minutes, then remove cakes to wire rack to cool.
Frosting:
In saucepan sprinkle sugar and gelatin over juice; let stand to soften.
Cook over low heat, stirring, until dissolved.
In blender container process cheese until smooth; remove center of blender cover and, with motor running, gradually add gelatin mixture, processing just until combined.
Transfer frosting to a bowl, cover, and refrigerate until mixture is thick but not firm, about 10 minutes.
Immediately spread a thin layer of frosting over top of 1 cake; top with remaining cake and spread remaining frosting over top and sides of entire cake.
Coyer lightly and refrigerate until frosting is firm.
Chef
