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Orange, Carrot - Orange Carrot Cake

1/3 cup oil

2 eggs

1/2 cup light brown sugar

1/2 cup granulated sugar

1 tablespoon orange zest 1 tablespoon orange juice

3 tablespoon buttermilk

1 1/3 cupall purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1 1/2 cups shredded carrots

Cream Cheese Icing:

extra orange zest for sprinkling

1 cup Confectioner Sugar

1 tablespoon fresh orange juice Add more or less to adjust consistency of the glaze

Preheat the oven to 375F and spray or paper line your mini loaf pan. In a large bowl, add all the wet ingredients together and whisk them smooth. In a smaller bowl, blend all the dry ingredients together. Add the dry ingredients to the wet ingredients bowl, and then add the carrots. Fold the batter together using a rubber spatula, making sure to evenly distribute the carrots and incorporating all the flour mixture. The batter will be lumpy—which is ok, it produces a fluffier cake. Pour the batter into the 12 cavity mini loaf pans and bake for 18 minutes until a toothpick inserted in the center of the cakes comes out clean .Let the cakes cool for a few minutes before removing them. Glaze the cakes with an orange flavored cream cheese icing if using and sprinkle with extra orange zest.

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