| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Philadelphia |
Cakes, Dessert |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole orange; seeded and wedged |
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 2 |
ts |
Nutmeg |
| 1 |
ts |
Salt |
| 1 1/4 |
c |
Salad oil |
| 4 |
|
Eggs |
| 2 |
|
Carrots; grated |
| 1/2 |
c |
Chopped walnuts -frosting— |
| 240 |
g |
Cream cheese; Philadelphia style |
| 1/4 |
c |
Butter; melted and cooled |
| 450 |
g |
Powdered sugar |
INSTRUCTIONS
Preheat oven to 180 degrees C (350 F). Grease and flour 2 20-cm. round
baking pans.
Puree entire orange, rind and all, and set aside, reserving 1 tablespoon.
Sift all dry ingredients together. Add oil and orange puree to dry
ingredients, and mix until the batter is well-blended. Add eggs to mixture
and combine. Stir in carrots and walnuts.
Pour into prepared pans and bake for approximately 1 hour. Let cakes cool
in pans for 10 minutes, then remove from pans and allow to cool completely.
For the frosting, mix cream cheese nd butter with an electric mixer. Slowly
mix in sugar. Beat until creamy and soft. Add reserved orange puree. Mix to
combine. Spread between layers and on top of cake.
Recipe by: Noga Tarnopolsky
Posted to FOODWINE Digest by Mirjam Dorn <dorn@AVODA.JCT.AC.IL> on Feb 20,
1998
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