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Foodrhythms

About Recipe

I love a good carrot cake, especially at the start of spring. Growing up, my mother made a delicious orange-glazed carrot cake from the Southern Sideboards cookbook every Easter. It was always a huge hit. When Easter rolled around a few years ago, I found myself with a quantity of orange curd left over from a tartlet experiment, so we decided to try using it in our annual cake. Long story short: we ended up loving the creamy curd filling even more than the glaze! Several cakes, and a few recipe tweaks later, we had found a new Easter tradition in this Carrot Cake with Orange Curd.

Ingredients

egg yolks

granulated sugar

orange juice

lemon juice

lemon zest

grated orange zest

salt

unsalted butter

all purpose flour

baking powder

baking soda

salt

ground cinnamon

ground cinnamon

brown sugar

eggs

vegetable oil

shredded carrots

pecans

cream cheese

unsalted butter

confectioner’s sugar

See Recipe Procedure

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