DELUXE ORANGE-CARROT CAKE
Bring your carrot cake recipe to the next level with this Deluxe Orange-Carrot Cake! To be honest, we'll take any carrot cake-deluxe or not! But this orange carrot cake is topped with cream cheese frosting that's made with orange peel, pecans and coconut.
Provided by My Food and Family
Categories Cakes
Time 2h40m
Yield 32 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Line two 15x10x1-inch baking pans with foil; spray with cooking spray. Grate the peel from the orange. Remove the membrane from the orange; discard. Chop orange sections. Sprinkle 2 clean towels with 3 Tbsp. powdered sugar each.
- Combine flour, granulated sugar, baking soda, baking powder, cinnamon and salt in bowl. Beat eggs and oil in large bowl with mixer until blended. Gradually beat in flour mixture until blended. Stir in carrots, chopped oranges and 1/2 cup nuts. Pour half the batter (about 2 cups) into each prepared pan.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off foil. Starting at one short side, roll up cake and towel together. Repeat with remaining pan. Cool completely on wire rack.
- Meanwhile, beat cream cheese and remaining powdered sugar in large bowl with mixer until blended. Stir in remaining nuts, orange peel and coconut. Stir in COOL WHIP. Refrigerate 15 min.
- Carefully unroll cake; remove towel. Spread half the cream cheese mixture onto each cake. Reroll cakes; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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