Orange Carrot Cake


  • 1 cup butter or margarine, softened
  • 1 cup Grandmas Molasses Unsulphured
  • 4 eggs
  • 1/2 cup orange juice
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsps. baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups carrots, shredded
  • 1/2 cup chopped walnuts
  • Frosting:
  • 3 ozs. cream cheese, softened
  • 1 1/2 cup sifted powdered sugar
  • 1 teaspoon finely grated orange peel


Heat oven to 350 F. Grease two 8- or 9-inch round cake pans. In large bowl, combine margarine, molasses, eggs, and orange juice; mix well. Stir in flours, baking soda, cinnamon, and salt; mix well. Stir in carrots and walnuts. Pour into prepared pans. Bake at 350 F. for 30 to 35 minutes or until toothpick inserted in center comes out clean.

Cool 15 minutes; remove from pans. Cool completely. In small bowl, combine all frosting ingredients; beat until smooth. Place one layer on serving plate; spread with frosting. Top with second layer; spread with frosting. If desired, garnish with additional grated orange peel or walnuts.

12 servings.
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