The other evening I went to Starbucks with some friends. If you're familiar with this oh-so-popular coffee joint you'll have noticed they have an orange theme going on right now which includes an orange cream cake. I'm not sure this is the correct name but the cake tastes like a creamsicle popsicle. (Vanilla flavored ice cream on the inside with an orange sherbert flavored shell.) I told my friends I wanted to try and recreate it and they promptly reminded me that there was an orange cake on the cover of Canadian Living that looked yummy. I took the hint and gave it a go.
Just so you know, this cake tastes nothing like a creamsicle. It is a classic tea cake with a good crumb and pretty little flecks of orange from the carrots. The more assertive flavour is the orange and the carrot acts as a compliment to it. It doesn't taste like a typical carrot cake at all. The cake baked up in my oven in exactly an hour and once iced with the yummy tangy glaze, it sure was a sweet treat. Just one note, this cake sliced much cleaner the second day so baking it one day before you're going to eat it wouldn't be a bad idea.
Recipe: Orange Carrot Bundt Cake