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Orangey Carrot Cake with Cream Cheese Frosting Recipe

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4 from 14 reviews

This lovely Orangey Carrot Cake combines the warm spices of cinnamon and ginger with fresh orange zest for a bright, citrusy twist on a classic carrot cake. Moist and tender, this cake is layered with a smooth, creamy orange-flavored cream cheese frosting, making it perfect for celebrations or cozy gatherings.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 ⅓ cups vegetable oil
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 2 ¼ teaspoons vanilla extract (divided)
  • 4 eggs
  • 10 ounces grated carrot
  • Zest of 1 orange

Frosting

  • ⅔ cup butter (at room temperature)
  • 1 ¼ cups powdered sugar
  • 1 ⅓ cups cream cheese
  • ¾ teaspoon orange extract
  • Remaining ¾ teaspoon vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease and line two 8-inch round loose-bottomed baking pans with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and ginger until evenly combined for a well-spiced base.
  3. Mix wet ingredients: In a large separate bowl, whisk together the vegetable oil, brown sugar, white sugar, and 1 ½ teaspoons of vanilla extract until smooth and combined.
  4. Add eggs: Add the eggs, one at a time, whisking well after each to ensure a smooth, emulsified batter.
  5. Combine dry and wet: Sift the dry ingredients into the wet ingredients bowl and fold gently with a wooden spoon until just combined, avoiding overmixing to maintain cake tenderness.
  6. Add carrots and zest: Fold in the grated carrot and orange zest thoroughly to infuse the cake with moisture and citrus aroma.
  7. Bake the cake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 35-40 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
  8. Prepare frosting base: In the bowl of an electric stand mixer, beat the butter for a few minutes until smooth and creamy to create a fluffy base for the frosting.
  9. Add powdered sugar: Sift in the powdered sugar and beat on medium speed for about 5 minutes until the mixture is light, smooth, and fluffy.
  10. Incorporate cream cheese and extracts: Add the cream cheese, remaining ¾ teaspoon vanilla extract, and orange extract. Beat for another couple of minutes until smooth and thick in consistency.
  11. Cool the cakes: Once baked, allow the cakes to cool in their pans for 15 minutes before transferring them to a wire rack. Let them cool completely before frosting.
  12. Assemble the cake: Spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides. Optionally decorate with a bit of orange zest for extra flair.

Notes

  • You can substitute the vegetable oil with a mild-flavored oil like canola or sunflower oil.
  • Be sure not to overmix batter to keep the cake tender and light.
  • Ensure carrots are finely grated for even texture throughout the cake.
  • For a more intense orange flavor, you may add a bit more orange zest or extract to the frosting.
  • The cake pairs well with a light dusting of powdered sugar or a garnish of toasted walnuts.

Find it online: https://cozyplatter.com/orangey-carrot-cake-with-cream-cheese-frosting-recipe/