Orange-Carrot Cake with Classic Cream Cheese Frosting Recipe

Orange-Carrot Cake with Classic Cream Cheese Frosting Recipe

Orange-Carrot Cake with Classic Cream Cheese Frosting

Servings: 8 to 10

Ingredients:

  • 2 cups pecans, chopped
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups unsalted butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1/4 cup milk
  • Zest of 1 orange (1 tablespoon)
  • 1/4 cup orange juice
  • 1 1/2 teaspoons vanilla extract
  • 2 cups finely grated carrot (about 6 carrots)
  • Cream Cheese Frosting

Procedure:

  1.   Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.
  3. Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375° for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)
  4. Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake.

Note: Store the finished cake in the refrigerator to keep the frosting from getting too soft.


Beef Daube Provençal Recipe

Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef.

Beef Daube Provençal Recipe

Total time: 3 Hours, 15 Minutes
Servings: 6 (serving size: about 3/4 cup stew and 1/2 cup noodles)

Ingredients:

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup red wine
  • 2 cups chopped carrot
  • 1 1/2 cups chopped onion
  • 1/2 cup lower-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Dash of ground cloves
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation:

  1. Preheat oven to 300°.
  2.  Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
  3.  Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
  4. Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.