carrot cake with orange buttercream

Tbh this recipe is a bit too sweet for my liking but I haven't found a better recipe yet. Shredding the carrots is fun but time consuming.

review

    Cake

  • 3 1/4 cups unbleached all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups light brown sugar
  • 2 1/2 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp table salt
  • 3/4 tsp ground nutmeg
  • 3 cupscoarsely grated carrots
  • 1 1/4 cups neutral oil
  • 6 large eggs at room temperature
  • 1 tbsp finely grated orange zest
  • 2 1/2 tsp pure vanilla extract

    • Icing

  • 2 tbsp unbleached all-purpose flour
  • 2/3 cups whole milk
  • 3/4 cups granulated sugar
  • 2 1/2 sticks unsalted butter, at room temperature
  • 1-2 tbsp pure vanilla extract
  • 2 tbsp orange juice
  • 1 tbsp orange zest
  • walnuts - as topping

ingredients
  • Lightly grease & flour the bottom and sides of the half-sheet pan or line with a baking sheet. Position the half-sheet baking pan in the center of the oven & preheat the oven to 350F
  • Combine the flour, granulated sugar, brown sugar, cinnamon , baking soda, ginger, salt, and nutmeg in a large bowl with a spatula until well combined.
  • Add the carrots, oil, eggs, orange zest, and vanilla to a large bowl and beat on medium-low speed until well combined (or hand whisk).
  • Remove the pan from the oven. Scrape the batter into the pan & use the spatula to spread it evenly. Add back to the oven.
  • Bake for 22-24 minutes then use a toothpick to check if it's cooked all the way through. If not fully cooked continue baking in 5 minute intervals until toothpick returns clean. When done remove from oven & let cool in the pan.
  • Top with orange buttercream icing & top with walnuts

instructions