Birmingham photo stylist Missie Crawford shares her decadent carrot cake recipe topped with candied orange slices, a gorgeously festive dessert to add to your holiday table. Click here to see Missie’s home dressed for the holidays.
Carrot Cake Layers
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2½ teaspoons ground cinnamon
1½ cups vegetable oil
2½ cups sugar
4 eggs
8 ounces crushed pineapple, drained
2 cups finely shredded carrot
1½ cups sweetened shredded coconut
1 cup finely chopped pecans or walnuts
Whisk together flour, baking powder, baking soda, salt and cinnamon. In the bowl of an electric mixer, beat oil and sugar. Add eggs, one at a time, and beat until well combined. Slowly add flour mixture. Stir in remaining ingredients by hand.
Divide batter evenly between 3 (8-inch) metal pans coated with vegetable cooking spray and lined with parchment paper. Bake at 350 degrees for 30 – 40 minutes. Let cool 10 minutes, and turn out onto a wire rack or parchment paper. Let cool completely before icing with cream cheese icing.
Cream Cheese Icing
¾ cup butter, softened
12 ounces cream cheese, softened
1½ to 2 pounds powdered sugar
1 teaspoon vanilla extract
Gently beat butter and cream cheese at low speed of an electric mixer until combined. Slowly add powdered sugar and vanilla, beating until creamy.
Candied Orange Slices
4 cups water
4 cups sugar
3 navel oranges, sliced ¼-inch thick
1 cup sugar
Bring water and 4 cups sugar to a boil in a wide Dutch oven. Add orange slices, and simmer over medium-low heat about 45 to 60 minutes, gently stirring occasionally. (This works best in a shallow layer, so it can be done in 2 batches.) Add more water to prevent burning if it evaporates before the slices are tender.
Remove slices from syrup, and let dry overnight on a wire rack. Toss in 1 cup sugar, and place in a single layer on parchment-lined baking pans.
Note:Â Any remaining orange syrup can be used in cocktails. Slices can also be dipped in chocolate for another treat.
