Name: Carrot and Orange Cake
Prep time: 20 min
Cook time: PT-487244H36M59S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups (190g) all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg (optional); 2 large eggs; ½ cup (120ml) neutral oil (like canola or sunflower); ½ cup (100g) granulated sugar; ¼ cup (50g) brown sugar; 1 ½ cups (150g) finely grated carrots; Zest of 1 large orange; ¼ cup (60ml) fresh orange juice; 1 teaspoon vanilla extract; Optional: ½ cup chopped walnuts, pecans, or raisins; 8 oz (225g) cream cheese, softened (for frosting); ¼ cup (60g) unsalted butter, softened (for frosting); 2–3 tablespoons orange juice (for frosting); Zest of 1 orange (for frosting); ½ to ¾ cup (100–150g) powdered sugar (for frosting)

Jump to Recipe·Print Recipe

Carrot and Orange Cake is a delightful treat that combines the warm flavors of carrot and spices with the zesty freshness of orange. The soft and moist cake is topped with a tangy orange cream cheese frosting that perfectly complements the sweetness of the cake. Whether for a special occasion or a casual afternoon snack, this cake is sure to impress with its vibrant color and delicious taste.

Carrot and Orange Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 ½ cups (190g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg (optional)

2 large eggs

½ cup (120ml) neutral oil (like canola or sunflower)

½ cup (100g) granulated sugar

¼ cup (50g) brown sugar

1 ½ cups (150g) finely grated carrots

Zest of 1 large orange

¼ cup (60ml) fresh orange juice

1 teaspoon vanilla extract

Optional: ½ cup chopped walnuts, pecans, or raisins

For the optional orange cream cheese frosting:

8 oz (225g) cream cheese, softened

¼ cup (60g) unsalted butter, softened

2–3 tablespoons orange juice

Zest of 1 orange

½ to ¾ cup (100–150g) powdered sugar (or use a cooked frosting if avoiding)

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).

In a large bowl, beat the eggs with both the granulated sugar and brown sugar until light and smooth.

Add the neutral oil, orange zest, orange juice, and vanilla extract to the sugar and egg mixture. Mix until well combined.

Gradually stir the dry ingredients into the wet mixture just until combined.

Fold in the grated carrots and any optional add-ins like chopped walnuts, pecans, or raisins.

Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For the orange cream cheese frosting (optional):

Beat the softened cream cheese and butter together until smooth and creamy.

Add the orange juice and zest, and mix until incorporated.

Gradually add the powdered sugar until the frosting reaches your desired sweetness and consistency.

Spread the frosting over the cooled cake, or serve it on the side.

Servings and Timing

This recipe yields one 8-inch round or loaf cake, which typically serves about 8–10 people. The preparation time is approximately 15–20 minutes, with a baking time of 35–45 minutes. Let the cake cool for about 10 minutes before transferring it to a wire rack to cool completely before frosting or serving.

Variations

Nuts and Raisins: I love adding chopped walnuts, pecans, or raisins to the batter for added texture and flavor. These optional ingredients provide a nice crunch and a bit of sweetness.

Spices: If I’m feeling adventurous, I sometimes add a pinch of ground ginger or allspice to enhance the warmth of the cake.

Gluten-Free Option: If I need a gluten-free version, I can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the consistency as it might require a slight adjustment of liquids.

Frosting Variations: While I’ve provided an orange cream cheese frosting, I could also use a simple powdered sugar glaze or even a buttercream if I prefer a richer option.

Storage/Reheating

Storage: If I have leftover cake, I can store it in an airtight container at room temperature for up to 3 days. If I want to keep it for longer, I store it in the refrigerator for up to a week.

Frosting: The cream cheese frosting can be stored separately in the fridge for up to 5 days. If I’m using frosting, I keep the cake and frosting in separate containers until I’m ready to serve.

Reheating: If I want to enjoy a slice of cake warm, I can microwave it for 10-15 seconds or pop it in a 350°F (175°C) oven for about 5 minutes. Just be careful not to dry it out.

FAQs

How do I know when the cake is done?

I insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. If it comes out with batter, I need to bake it for a few more minutes.

Can I make this cake in advance?

Yes, I can bake the cake a day ahead and store it at room temperature. Just wait to frost it until the day I plan to serve it to ensure the frosting stays fresh.

Can I use a different type of oil for the cake?

I usually use neutral oils like canola or sunflower, but I’ve also tried olive oil for a slightly different flavor. Just keep in mind that olive oil may add a subtle taste to the cake.

Can I freeze this carrot and orange cake?

Yes, I can freeze the cake for up to 3 months. I just need to wrap it tightly in plastic wrap and place it in an airtight container. When I’m ready to enjoy it, I thaw it at room temperature for a few hours.

How do I make the frosting less sweet?

If I find the cream cheese frosting too sweet, I can reduce the amount of powdered sugar and adjust it to taste. Alternatively, I can make a glaze with just orange juice and powdered sugar for a lighter option.

Conclusion

Carrot and Orange Cake is a fantastic dessert that combines the sweetness of carrots with the bright zest of oranges. Whether I’m making it for a special occasion or just as a treat, this cake is sure to be a hit. It’s moist, flavorful, and easy to make. And if I decide to top it with the creamy, citrusy frosting, it takes the cake to a whole new level. Enjoy!

Recipe:

Carrot and Orange Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8–10 servings
Diet: Vegetarian

Print Recipe

Description

Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
In a large bowl, beat the eggs with both the granulated sugar and brown sugar until light and smooth.
Add the neutral oil, orange zest, orange juice, and vanilla extract to the sugar and egg mixture. Mix until well combined.
Gradually stir the dry ingredients into the wet mixture just until combined.
Fold in the grated carrots and any optional add-ins like chopped walnuts, pecans, or raisins.
Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the orange cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
Add the orange juice and zest, and mix until incorporated.
Gradually add the powdered sugar until the frosting reaches your desired sweetness and consistency.
Spread the frosting over the cooled cake, or serve it on the side.