Wednesday, March 25, 2009

Happy Anniversary Moon Buns!

Happy Anniversary little Moon Buns!
Here's a delicious Carrot Cake Recipe from Mary Spotswood Box of Cottage Living.

The Moon Buns love sweets, especially Carrot Cake!

Orange-Carrot Cake with Classic Cream Cheese Frosting


Makes 8 to 10 servings


  • 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


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.

Mary Spotswood Box, Cottage Living, MARCH 2005

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