Orange-Scented Carrot Layer Cake

Orange-Scented Carrot Layer Cake

Mixed with fresh orange zest, ginger, and cardamom, this Orange-Scented Carrot Layer Cake is stacked between depths of White Chocolate Cream and crowned with wispy white chocolate curls. 

Orange-Scented Carrot Layer Cake
Makes 1 (2-layer) 9-inch cake
  • 1 cup butter-flavored shortening
  • 1⅓ cups sugar
  • ½ teaspoon vanilla extract
  • 4 large eggs, separated
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ⅔ cup buttermilk
  • 1⅓ cups finely grated carrot
  • 1 teaspoon fresh orange zest
  • White Chocolate Cream (recipe follows)
  • Garnish: white chocolate curls
  1. Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray; set aside.
  2. In a large bowl, combine shortening, sugar, and vanilla extract. Using a mixer at medium speed, beat mixture until fluffy. Add egg yolks, beating to combine.
  3. In a medium bowl, combine flour, baking soda, ginger, cardamom, and salt. Add flour mixture to shortening mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In a separate medium bowl, and using a mixer at high speed, beat egg whites until stiff peaks form. Gently fold into batter. Stir in carrot and orange zest. Spoon batter into prepared pans.
  5. Bake for 20 to 25 minutes, or until a wooden pick inserted near centers comes out clean. Let cool in pans for
  6. minutes; remove from pans, and let cool completely on wire racks. Spread White Chocolate Cream evenly between layers and on top of cake. Garnish with white chocolate curls, if desired.

White Chocolate Cream
Makes 5 cups
  • 1½ cups heavy whipping cream
  • ½ cup confectioners’ sugar
  • 1 (8-ounce) package cream cheese,softened
  • ½ cup butter, softened
  • 1 (4-ounce) package white chocolate, melted
  1. In a medium bowl, combine cream and confectioners’ sugar. Using a mixer at high speed, beat until medium peaks form, about 2 minutes; set aside.
  2. In a separate medium bowl, and using a mixer at high speed, beat cream cheese and butter until smooth and creamy, about 4 minutes. Add chocolate, and beat just until combined.
  3. Add whipped cream to chocolate mixture; beat at medium speed just until combined, being careful not to overmix. Mixture can be stored, refrigerated, in an airtight container for up to 3 days.

Get more garden fresh carrot recipes by reading “Carrot Weight” on page 35 of the March/April 2013 issue of Victoria. 

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