Citrusy Carrot Cake…in the Bread Machine!

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I have a really cool bread machine, and I’ve been experimenting with cakes in it lately. Not because it’s any faster, but with two toddlers, it’s a little more convenient. I can toss the ingredients in and walk away. Come back two hours later and there’s cake. So, I decided to try this Yummy Scrummy Carrot Cake¬†recipe (go to the site to find the “normal” baking directions if you don’t have a bread machine). It looks delicious and a little different than my usual carrot cake. I love that it has orange rind in the cake and orange juice in the glaze. I’ve never seen that in carrot cake, but it’s so yummy!

I think I’ll mix in citrus rind in a few more veggie-based cakes (zucchini muffins or brownies especially) and see if that’s super tasty too. This cake is so moist and delicious and I really like the orange glaze, even though I would usually frost with cream cheese icing. I think the citrus glaze makes it a more refreshing, breakfasty cake. Fantastic. I’d definitely make this again.

Citrusy Carrot Cake

 

Citrusy Carrot Cake

Ingredients

3/4 cup sucanat or light brown sugar
3/4 cup coconut oil, melted
3 large eggs , lightly beaten
4 medium grated carrots (about 1/2 cup)
grated zest of 1 large orange
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/3 cup raisins

Icing:
3/4 cup powdered sugar
2-4 Tablespoons orange juice

Method

Place all cake ingredients in bread machine and use CAKE cycle.
Let cake cool and whisk together icing ingredients. Pour over cake.

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