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Carrot and Orange Cake

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

Description

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.

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)

Instructions

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

Notes

For added texture, optional nuts or raisins can be folded into the batter.

Spices like ground ginger or allspice can be added to enhance the flavor.

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, adjusting the liquid as needed.

Frosting can be stored separately for up to 5 days in the refrigerator.

The cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.

Reheat the cake in the microwave or oven before serving, ensuring it doesn’t dry out.

  • Prep Time: 20 minutes
  • Cook Time: 35–45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Find it online: https://cherylscooking.com/carrot-and-orange-cake/