By Jette Stuart
Jette’s Favorite Carrot Cake
Ingredients:
- 1 1/2 cups brown sugar
- 2 large eggs
- 1/4 cup butter, melted and cooled
- 1 tbsp orange zest
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg (freshly grated, if possible)
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 cups shredded carrot (from 2-3 large carrots), drained
Directions:
Preheat the oven to 350F. Lightly grease an 8×8-inch square baking pan.
In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan.
Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before frosting.
This recipe is very low in fat, so feel free to indulge with a dollop of cream cheese frosting, a few pecans… or whatever suits your fancy
Cream Cheese Frosting Recipe:
- 4 tbsp butter, softened
- 4-oz cream cheese, softened
- 2 1/2 – 3 cups confectioners’ sugar
- 1 tbsp orange juice
- 2 tsp orange zest
- red, yellow and green food coloring
Beat together butter and cream cheese in a medium bowl. Add in confectioners’ sugar, orange juice and zest and beat until smooth. You could spread this in a single layer on the cake, or make frosting carrots to top the cake.
