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Recipe Name: Orange Carrot Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cakes Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

1 Whole orange, seeded and
2 Cup(s) Flour
2 Cup(s) Sugar
2 Teaspoon(s) Baking Powder
2 Teaspoon(s) Baking soda
2 Teaspoon(s) Cinnamon
2 Teaspoon(s) Nutmeg
1 Teaspoon(s) Salt
1 1/4 Cup(s) Salad oil
4 Eggs
2 Carrots, grated
1/2 Cup(s) Chopped walnuts
240 Gram(s) Cream cheese, Philadelphia
1/4 Cup(s) Butter, melted and cooled
450 Gram(s) Powdered sugar
Preheat oven to 180 degrees C (350 F). Grease and flour 2 20-cm.
roundbaking pans.Puree entire orange, rind and all, and set aside,
reserving 1tablespoon.Sift all dry ingredients together. Add oil and
orange puree to dryingredients, and mix until the batter is
well-blended. Add eggs tomixture and combine. Stir in carrots and
walnuts.Pour into prepared pans and bake for approximately 1 hour. Let
cakescool in pans for 10 minutes, then remove from pans and allow to
coolcompletely.For the frosting, mix cream cheese nd butter with an
electric mixer.Slowly mix in sugar. Beat until creamy and soft. Add
reserved orangepuree. Mix to combine. Spread between layers and on top
of cake.Recipe by: Noga TarnopolskyPosted to FOODWINE Digest by Mirjam
Dorn <dorn@AVODA.JCT.AC.IL> on Feb20, 1998

Nutrition (calculated from recipe ingredients)
Calories: 9949
Calories From Fat: 4153
Total Fat: 471.5g
Cholesterol: 866mg
Sodium: 7233.4mg
Potassium: 1926.6mg
Carbohydrates: 1403.4g
Fiber: 21g
Sugar: 1162g
Protein: 70.9g

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