Satsuma Carrot Cake
Make a 9-by-13-inch cake. Recipe is by Teresa B. Day.
1½ cups vegetable oil
1 cup light brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla or hazelnut extract, divided
½ cup plus 2 tablespoons satsuma juice
2 tablespoons satsuma zest, divided
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon salt
3 cups finely grated carrots
1 cup pecans, chopped
2 8-ounce packages creole or regular cream cheese, softened
1 cup unsalted butter, softened
5 cups powdered sugar, sifted
1. Heat oven to 325 F. Line a 9-by-13-inch baking pan with parchment paper.
2. In a large mixing bowl, beat oil and sugars until well blended.
3. Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract, ½ cup satsuma juice and 1 tablespoon zest.
4. In a separate bowl, whisk together flour, baking soda, baking powder, nutmeg and salt. Stir into sugar and egg mixture ½ cup at a time.
5. Stir in carrots and pecans.
6. Pour batter into prepared pan. Bake about 50 minutes until a toothpick or cake tester inserted into center of the cake comes out clean and the center top springs back a little when pressed. Allow to cool completely.
7. In a large bowl, beat cream cheese and butter until blended. Stir in remaining 2 tablespoons satsuma juice, 1 teaspoon vanilla extract and the 1 tablespoon zest.
8. Whisk in sifted powdered sugar until smooth. Refrigerate until thick enough to spread, about 30 minutes.
9. Spread cooled cake with frosting. Store in the refrigerator until ready to serve. Serve cake cold or at room temperature.