Photo by Rachel Swetnam Los Angeles Food Photograher
I’ve been making this recipe for years.Every time my mom has any kind of holiday event I have to make it. This year I made it for Easter. How apt!
I first found this recipe on Post Punk Kitchen website but it’s no longer on Isa’s site. I’ve always enjoyed the original recipe that Isa created, but over the years, I made my own modifications, making it a little less oily and less dense.
Mama’s Twisted Orange Carrot Cake (Adapted from Isa Chandra Moskowitz’s PPK recipe) Equipment:Two 9-inch cake pans or one 9×13 pan
Blender or food processor to grate carrots and to puree the orange
Ingredients
1 orange (peel will be used, so clean well)
2 C. flour
1 1/2 C. sugar
2 t. baking powder
2 t. baking soda
2 t. cinnamon
2 t. nutmeg
1 t. salt
2/3 C. canola or vegetable oil
1 1/2 C. of non-dairy peach or vanilla yogurt
2 cups grated Carrots (use grating tool in food processor if you’ve got one!)
1/2 cup of chopped english walnuts or pecans (optional) Frosting 8 0z. vegan cream cheese (room temp)
1/4 Soy margarine (room temp)
1 lb. powdered sugar
1 tbsp. orange puree (instructions below)
1 tsp. vanilla
1 tsp. lemon juice Directions Preheat oven to 350 degrees.
With a knife cut both ends off of orange. Quarter the orange then halve each wedge. Peel and all puree the orange in a food processor or blender. Set aside 1 Tablespoon for the frosting. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add oil and the orange puree, mixing well. Add yogurt and combine thoroughly. Fold in carrots and nuts. Grease and flour OR line the bottom of 2 9-inch baking pans OR one 9×13 pan with waxed paper or some sort of flour spray. Bake at 350 degrees for one hour if using two 9-inch pans or 45 minutes if using 9×13 pan. Either way, cake is ready when toothpick/cake tester comes out clean. I tend to cook it a bit longer than asked because then it’s a bit more firm. While cake is baking mix all the frosting ingredients together in a large mixing bowl. For this step you can use a wooden spoon and brute strength or an electric mixer. It’s ready when the consistency is fluffy and creamy! Let cake cool in pan 10-15 minutes. Remove from pan and allow to cool completely before frosting. Top with chopped walnuts.
Note: Pictured is a bunt cake version of this recipe. If you decide to do it this way cook for 45-50 minutes. The cake will appear very dark. Don’t worry.. you didn’t burn it!
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