Add a unique twist to a classic dessert with this Orange Carrot Cake recipe. It’s a tasty treat with the perfect cream cheese frosting added on top.
Spiced Orange Carrot Cake Recipe
With delicious cream cheese frosting, this orange carrot cake is one the whole family will enjoy! This recipe takes your carrot cake to the next level, and boy is it so good!
If you love carrot cake and don’t mind adding a twist to it, this Orange Carrot Cake recipe is worth a try. The spiced orange flavor tastes great with that traditional cinnamon-like flavor that comes from a carrot cake. You can’t go wrong with this easy and delicious recipe.
Why You’ll Love this Orange Infused Carrot Cake with Cream Cheese Frosting Recipe:
- Adds an orange flavor. It takes a traditional carrot cake to the next level with the addition of the orange zest.
- Simple ingredients. You can make this Orange Carrot Cake with simple baking ingredients that are easy to find.
- Easy to assemble. It’s easy to assemble the cake batter, bake the cake, and frost it with your cream cheese frosting.
How to Make this Unique Carrot Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 350°F. Then, Grease two 9-inch round cake pans and set aside.
- In a large mixing bowl, whisk together the sugar, buttermilk, vegetable oil, eggs, and orange zest.
- In a separate, medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, ginger, and cloves.
- Add into the wet mixture and whisk just until the flour is incorporated.
- Fold in the carrots and toasted pecans.
- Place into the oven to bake for 25-28 minutes.
- To make the frosting, combine all the ingredients except the milk and beat on low for 1 minute. Then, increase the speed and beat on high for 4 minutes or until smooth.
- Once the cakes are cooled, frost your cake.
Are there real carrots in orange carrot cake?
Yes, you’ll use real pieces of carrot in this cake! They contribute to the texture of the cake, along with its incredible flavor.
What spices do I need for orange carrot cake?
When you’re preparing the Orange Carrot Cake, you’re going to need a few spices, including cinnamon, nutmeg, cloves, and ginger. These spices give the cake its unique and delicious taste.
What flavor is the frosting for orange carrot cake?
The frosting has a sweet cream cheese flavor with hints of vanilla in it. The frosting pairs perfectly with the cake.
Recipe Tips and Tricks
- For easier removal of the cake, you can line the bottom of the pans with parchment paper and grease.
- To smooth the frosting, first frost the top then frost the sides. With your spatula at a 45-degree angle against the cake, pull the frosting around the sides until the holes are smoothed over and the frosting is smooth. This usually takes me a few times around the cake. By this point, a wall of frosting will have formed around the top edge of the cake. With the spatula at a 45-degree angle, begin pulling the frosting around in a circle towards the center of the cake. Do this until the top is as smooth as you would like.
- If you need to store the cake, be sure to put it in an airtight container and place it in the fridge. It can stay good for up to 4 days!
- If you don’t like pecans, you don’t need to add them to the sides of the cake on top of the frosting. You can leave them out or replace them with other nuts, such as chopped peanuts or walnuts.
- Use a toothpick when checking to see if your cakes are fully cooked.
This unique carrot cake recipe is great for any holiday or family gathering. Everyone will go crazy for this flavorful cake!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Orange Carrot Cake Recipe
Add a unique twist to a classic dessert with this Orange Carrot Cake recipe. It’s a tasty treat with the perfect cream cheese frosting added on top.
Prep: 30 minutes
Cook: 28 minutes
Total Time : 58 minutes
Servings: 10 people
Ingredients
For the Cake
- 2⅓ cups all-purpose flour 300 grams
- 1½ tablespoons cinnamon 14 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon cloves
- 1½ cups sugar 300 grams
- 1 cup buttermilk 227 grams
- ¾ cup vegetable oil 150 grams
- 3 large eggs 150 grams
- 4 tablespoons orange zest 24 grams, from 2 oranges
- 3 cups shredded carrot 270 grams, from about 9 carrots
- 1 cup chopped toasted pecans 114 grams
For the Frosting
- 24 ounces cream cheese 681 grams, cold (3 bricks)
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 3 cups powdered sugar 339 grams
- 1 tablespoon pure vanilla extract 12 grams
- ⅛ teaspoon kosher salt
- 1 tablespoon milk optional, as needed
Optional Garnishes
- ½ cup chopped pecans 57 grams
- 2 tablespoons orange zest 12 grams, from 1 orange
Equipment
- Kitchen Scale Optional
Instructions
For the Cake
- Preheat oven to 350°F. Grease 2 9-inch round cake pans and set aside. For easier removal, line the bottom of the pans with parchment paper and grease.
- In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, ginger, and cloves. Set aside.2⅓ cups all-purpose flour, 1½ tablespoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, ¾ teaspoon nutmeg, ½ teaspoon ginger, ⅛ teaspoon cloves
- In a large mixing bowl, whisk together the sugar, buttermilk, vegetable oil, eggs, and orange zest. Add the dry ingredients into the wet mixture and whisk just until the flour is incorporated. Fold in the carrots and toasted pecans.1½ cups sugar, 1 cup buttermilk, ¾ cup vegetable oil, 3 large eggs, 4 tablespoons orange zest, 3 cups shredded carrot, 1 cup chopped toasted pecans
- Evenly divide the cake batter between the greased cake pans. Place into the oven to bake for 25-28 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack and let cool to room temperature.
- While the cakes are cooling, make the frosting: In the bowl of a stand mixer, combine all of the frosting ingredients except the milk. Using a paddle or whisk attachment, beat on low for a minute to allow the powdered sugar to become incorporated. Increase speed to high and beat for 4 minutes or until a smooth, fluffy frosting has formed. Add milk, 1 tablespoon at a time, as needed to reach the desired consistency.24 ounces cream cheese, 1½ cups unsalted butter, 3 cups powdered sugar, 1 tablespoon pure vanilla extract, ⅛ teaspoon kosher salt, 1 tablespoon milk
- Fill a piping bag fitted with a tip with about ¾ cup of frosting and set aside.
- Once the cakes are cooled, turn the first layer out onto a plate or cake stand. Using an offset spatula or rubber spatula, spread about ½ cup of frosting onto the first layer. Place the second layer on top of the first layer. Frost the top and sides of the cake with the remaining frosting.
- Fill your hand with some chopped pecan pieces and cup it around the bottom of the cake and press into the sides. Pipe frosting swirls onto the top of the cake. To make a clean circle of swirls, pipe in a clock formation. First pipe at 6:00 then 12:00 then 3:00 then 9:00. Continue this pattern of piping a swirl and piping another directly across from it until you have piped a circle on top of the cake. For a little extra garnish, sprinkle the top with orange zest.½ cup chopped pecans, 2 tablespoons orange zest
- Slice and serve!
Notes
- To smooth the frosting, first frost the top then frost the sides. With your spatula at a 45-degree angle against the cake, pull the frosting around the sides until the holes are smoothed over and the frosting is smooth. This usually takes me a few times around the cake. By this point, a wall of frosting will have formed around the top edge of the cake. With the spatula at a 45-degree angle, begin pulling the frosting around in a circle towards the center of the cake. Do this until the top is as smooth as you would like.
- If you don’t like pecans, you don’t need to add them to the sides of the cake on top of the frosting. You can leave them out or replace them with other nuts, such as chopped peanuts or walnuts.
- Use a toothpick when checking to see if your cakes are fully cooked.
Nutrition Facts
Orange Carrot Cake Recipe
Amount Per Serving (1 slice)
Calories 1163
Calories from Fat 738
% Daily Value*
Fat 82g126%
Saturated Fat 36g225%
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 24g
Cholesterol 194mg65%
Sodium 704mg31%
Potassium 389mg11%
Carbohydrates 101g34%
Fiber 4g17%
Sugar 72g80%
Protein 12g24%
Vitamin A 8321IU166%
Vitamin C 7mg8%
Calcium 182mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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