Orange-Scented Carrot Layer Cake
 
Makes 1 (2-layer) 9-inch cake
Ingredients
  • 1 cup butter-flavored shortening
  • 1⅓ cups sugar
  • ½ teaspoon vanilla extract
  • 4 large eggs, separated
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ⅔ cup buttermilk
  • 1⅓ cups finely grated carrot
  • 1 teaspoon fresh orange zest
  • White Chocolate Cream (recipe follows)
  • Garnish: white chocolate curls
Instructions
  1. Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray; set aside.
  2. In a large bowl, combine shortening, sugar, and vanilla extract. Using a mixer at medium speed, beat mixture until fluffy. Add egg yolks, beating to combine.
  3. In a medium bowl, combine flour, baking soda, ginger, cardamom, and salt. Add flour mixture to shortening mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In a separate medium bowl, and using a mixer at high speed, beat egg whites until stiff peaks form. Gently fold into batter. Stir in carrot and orange zest. Spoon batter into prepared pans.
  5. Bake for 20 to 25 minutes, or until a wooden pick inserted near centers comes out clean. Let cool in pans for
  6. minutes; remove from pans, and let cool completely on wire racks. Spread White Chocolate Cream evenly between layers and on top of cake. Garnish with white chocolate curls, if desired.
Recipe by Victoria at https://victoriamag.com/orange-scented-carrot-layer-cake-recipe/