My orange carrot cake takes a classic recipe up a notch with a fresh citrus twist! Topped with rich and tangy cream cheese frosting, chopped pecans, and a little extra orange zest, this cake is out of this world good! I can’t wait for you to try my unique take on carrot cake.
With delicious cream cheese frosting, this orange carrot cake is one the whole family will enjoy! This recipe has taken my carrot cake to the next level, and boy is it so good! 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.
What’s in This Orange Carrot Cake Recipe?
- Carrot Cake Mix: Makes this cake super easy to put together– no shredding necessary!
- Vegetable Oil: Keeps the cake moist and tender.
- Eggs: Bind the cake and give it structure.
- Orange Zest: Gives the cake a wonderful citrusy aroma.
- Pecans: Add a delightful crunch to the cake and make a great garnish.
- Cream Cheese: Adds richness and tanginess to the frosting.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Vanilla Extract: Enhances the sweet flavor of the buttercream.
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How to Store
Store leftover orange carrot cake in an airtight container in the refrigerator for up to 4 days.
Tips for Success
- For easier removal of the cake, I like to line the bottom of the pans with parchment paper and grease.
- Use a toothpick when checking to see if your cakes are fully cooked.
- 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.
Orange Carrot Cake Recipe
Ingredients
For the Cake
- 26.5 ounces carrot cake mix (2 boxes)
- 2 cups water
- ⅔ cup vegetable oil
- 6 large eggs
- 4 tablespoons orange zest (from 2 oranges)
- 1 cup chopped toasted pecans
For the Frosting
- 24 ounces cream cheese cold (3 bricks)
- 1½ cups unsalted butter room temperature (3 sticks)
- 3 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon milk optional, as needed
Optional Garnishes
- ½ cup chopped pecans
- 2 tablespoons orange zest (from 1 orange)
Equipment
- Kitchen Scale Optional
- 2 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
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 large bowl, mix together the cake mix, water, vegetable oil, eggs, and orange zest. Fold in the toasted pecans. Evenly divide the cake batter between the greased cake pans (about 887 grams per pan).26.5 ounces carrot cake mix, 2 cups water, ⅔ cup vegetable oil, 6 large eggs, 4 tablespoons orange zest, 1 cup chopped toasted pecans
- 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, 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
How to Make Orange Carrot Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Grease 2 (9-inch) round cake pans and set aside. In a large bowl, mix together 26.5 ounces (2 boxes) of carrot cake mix, 2 cups of water, ⅔ cup of vegetable oil, 6 large eggs, and 4 tablespoons of orange zest. Fold in 1 cup of chopped toasted pecans. Evenly divide the cake batter between the greased cake pans (about 887 grams per pan).
Bake the Cakes: 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, place onto a cooling rack, and let cool to room temperature.
Beat the Frosting: In the bowl of a stand mixer, combine 4 ounces (½ brick) of cream cheese, 1½ cups of unsalted butter, 3 cups of powdered sugar, and 1 tablespoon of pure vanilla extract. 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. Fill a piping bag fitted with a tip with about ¾ cup of frosting and set aside.
Layer the Cakes: 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.
Frost the Cake: Fill your hand with ½ cup of 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 2 tablespoons of orange zest.
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