If you are searching for a delightful twist on a classic treat, this Orange Carrot Cake with Cream Cheese Frosting Recipe is a must-try. It balances the natural sweetness and spice of shredded carrots with the bright, citrusy punch of fresh orange zest and extract, creating a flavor profile that feels both comforting and refreshingly vibrant. The moist texture of the cake paired with a luxuriously smooth cream cheese frosting is nothing short of heavenly. Whether you’re celebrating a special occasion or simply craving a delicious homemade dessert, this cake will win hearts with every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its use of simple, accessible ingredients, each chosen to enhance the cake’s rich flavor and moist texture. From the earthy sweetness of carrots to the zesty brightness of fresh oranges, every element plays an essential role in making this Orange Carrot Cake with Cream Cheese Frosting Recipe unforgettable.
- 1 1/4 cups oil of your choice*: Acts as the moistening agent to keep your cake tender and soft.
- 3/4 cup light brown sugar, packed: Adds natural sweetness with a hint of molasses flavor.
- 3/4 cup granulated sugar: Enhances sweetness and helps with cake’s texture.
- 4 large eggs: Bind ingredients together while adding richness.
- 2 cups all-purpose flour: The structure of the cake, providing the sturdy yet soft crumb.
- 1 teaspoon baking soda: Helps the cake rise and become fluffy.
- 1 teaspoon baking powder: Provides additional lift and lightness.
- 1 teaspoon salt: Balances and enhances all flavors.
- 1 teaspoon cinnamon: Adds warm spice that complements the carrots beautifully.
- 3 cups shredded carrots: The star ingredient, bringing moisture, flavor, and texture.
- Grated zest of one fresh orange: Provides fresh citrus aroma and a bright taste.
- 1 teaspoon orange extract: Amplifies the orange flavor in the cake.
- 1 teaspoon vanilla extract: Adds richness and depth to the batter.
- 1/3 cup currants: Adds bursts of tart sweetness and chewiness.
- 1/2 cup toasted pecans, finely chopped, plus more for garnish: For a delightful crunch and nutty flavor contrast.
- 12 ounces cream cheese, room temperature: The creamy base for the luscious frosting.
- 3/4 cup butter, softened: Combines with cream cheese to create smooth, rich frosting.
- Grated zest of one orange: Adds fresh citrus zing to the frosting.
- 6 cups powdered sugar: Sweetens and thickens the frosting to perfect consistency.
- 1 teaspoon orange extract: Infuses the frosting with vibrant orange flavor.
How to Make Orange Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 325 degrees Fahrenheit. Make sure to grease and flour two or three 9-inch round cake pans, depending on how many layers you want your cake to have. This step ensures your cake will release beautifully after baking without sticking or crumbling.
Step 2: Cream the Oil and Sugars
In the bowl of a standing mixer, beat the oil together with both the light brown sugar and granulated sugar on medium-high speed for about 3 minutes. This process helps blend all the fats and sugars for a moist and tender final cake. Then, incorporate the eggs one at a time, beating well after each addition to achieve a light, fluffy batter.
Step 3: Combine Dry Ingredients
Take a moment to whisk together the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl with a fork. This even distribution of dry ingredients ensures your cake will rise evenly and have the perfect texture. Slowly add these to the wet mixture on low speed, just until everything is combined; be careful not to overmix, or your cake could end up dense.
Step 4: Fold in Carrots, Zest, Extracts, Nuts, and Currants
Next, gently fold the shredded carrots, freshly grated orange zest, orange and vanilla extracts, toasted pecans, and currants into the batter. These ingredients add moisture, bursts of citrus, nutty crunch, and some delightful chewy surprises that make every bite exciting.
Step 5: Bake to Perfection
Divide the batter evenly among your prepared pans, then place them in the center of the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This careful timing ensures your cake layers are fully cooked yet incredibly moist inside.
Step 6: Cool Completely
Once baked, allow your cake to cool for 10 minutes in the pans before turning them out onto wire racks. Cooling completely is crucial because applying frosting to a warm cake will cause it to melt and slide off, losing that gorgeous finish you’re aiming for.
Step 7: Make the Cream Cheese Frosting
While your cake cools, beat together the cream cheese, softened butter, orange zest, and orange extract until silky smooth. Then gradually add the powdered sugar, continuing to beat until the frosting is creamy and spreadable. This frosting perfectly balances the cake’s spices and citrus notes with its tangy sweetness.
Step 8: Frost and Decorate the Cake
Frost between each cake layer and generously cover the sides and top with the cream cheese frosting. To add texture and an extra touch of elegance, sprinkle more chopped toasted pecans on top as garnish. Once decorated, store your cake in the refrigerator until you’re ready to serve.
How to Serve Orange Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Enhance your cake’s presentation by sprinkling additional toasted pecans or even a little extra orange zest on top. Fresh orange slices or edible flowers also provide vibrant, elegant accents that brighten up the table and invite everyone to dig in.
Side Dishes
This Orange Carrot Cake with Cream Cheese Frosting Recipe pairs wonderfully with a simple cup of spiced tea, a bold coffee, or even a glass of dessert wine. If you want something light alongside, a fresh fruit salad with citrus fruits will echo the cake’s bright notes beautifully.
Creative Ways to Present
Serve your cake on a rustic wooden board for a charming, homemade vibe or use elegant stands for a more formal affair. For a fun twist, turn this cake into cupcakes or mini cakes using the same batter and frosting. Layering in small dessert glasses as a carrot cake trifle also makes for a crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your cake in the refrigerator, tightly covered with plastic wrap or stored in an airtight container. This will prevent it from drying out and keep the frosting fresh for up to five days—a perfect excuse to enjoy a slice (or two!) over several days.
Freezing
You can freeze both the unfrosted cake layers or the whole frosted cake. Wrap layers tightly in plastic wrap followed by foil, and store in the freezer for up to three months. When ready to use, thaw in the refrigerator overnight to preserve the texture and flavor.
Reheating
For the best experience, serve this cake cold or at room temperature since the cream cheese frosting is delicate. If you prefer, let refrigerated slices sit out for about 20 minutes before serving to allow flavors to shine without reheating directly, which can compromise texture.
FAQs
Can I substitute the oil for butter?
Absolutely! Butter will add extra richness and contribute to a denser texture, while the oil keeps the cake very moist. If using butter, melt it first and use the same quantity as the oil called for in the recipe.
What can I use if I don’t have orange extract?
If you don’t have orange extract handy, you can increase the amount of fresh orange zest slightly or add a splash of orange juice for a natural citrus flavor that complements the cake perfectly.
Are currants necessary?
Currants add delightful bursts of tartness and texture, but if you don’t have any, raisins or dried cherries can be fantastic substitutes. They maintain the chewy contrast against the tender cake crumb.
Can I make this cake gluten-free?
Yes, swap all-purpose flour for a gluten-free baking mix designed for cakes and check that all other ingredients are gluten-free. Be mindful that the texture may vary slightly, but the flavors will remain wonderful.
How long does the frosting take to set?
The cream cheese frosting firms up after about 30 minutes to an hour in the refrigerator, making it easier to slice the cake cleanly and maintain a neat appearance when serving.
Final Thoughts
I can’t recommend this Orange Carrot Cake with Cream Cheese Frosting Recipe enough. It’s one of those desserts that feels like a warm hug: familiar yet exciting, sweet but balanced, and utterly satisfying. Whether you’re baking for family, friends, or yourself, this cake delivers joy in every forkful. Give it a try and watch it become an instant favorite in your home too!
Print
Orange Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Orange Carrot Cake with Cream Cheese Frosting is a moist, flavorful cake that combines the natural sweetness of carrots and the bright zestiness of fresh orange. Enriched with warm cinnamon, crunchy toasted pecans, and chewy currants, this layered cake is topped with a smooth, tangy cream cheese frosting infused with orange zest and extract. Perfect for celebrations or a special dessert, this cake offers a delightful twist on a classic carrot cake experience.
Ingredients
Cake Ingredients
- 1 1/4 cups oil of your choice (vegetable or canola oil recommended)
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups shredded carrots
- Grated zest of one fresh orange
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1/3 cup currants
- 1/2 cup toasted pecans, finely chopped, plus more for garnish
Frosting Ingredients
- 12 ounces cream cheese, room temperature
- 3/4 cup butter, softened
- Grated zest of one orange
- 6 cups powdered sugar
- 1 teaspoon orange extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and lightly flour two or three 9-inch round cake pans, depending on how many layers you prefer in your cake.
- Mix Wet Ingredients: In the bowl of a standing mixer, beat the oil and both sugars on medium-high speed for about 3 minutes until well combined and slightly fluffy. Add eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon with a fork. Slowly add the dry mixture to the wet ingredients, mixing on low speed just until all ingredients are blended; avoid overmixing.
- Add Flavorings and Mix-ins: Fold in the shredded carrots, fresh orange zest, orange extract, vanilla extract, chopped toasted pecans, and currants gently by hand or with a mixer on low to evenly distribute them throughout the batter.
- Divide and Bake: Evenly divide the batter among the prepared cake pans. Place the pans in the center rack of the preheated oven and bake for 30 to 35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then invert the cakes onto cooling racks and allow them to cool completely before frosting.
- Prepare the Frosting: Beat the cream cheese, softened butter, orange zest, and orange extract together until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is smooth and spreadable with no lumps.
- Assemble and Frost the Cake: Place one cake layer on your serving plate and spread a generous amount of frosting on top. Repeat with remaining layers. Use the remaining frosting to cover the sides and top of the cake evenly. Garnish with additional chopped toasted pecans, if desired. Store the finished cake in the refrigerator until ready to serve.
Notes
- Use a fine grater or zester to get the best texture from the orange zest without the bitter pith.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, stirring halfway, until fragrant.
- This cake tastes even better after sitting in the refrigerator overnight, allowing flavors to meld.
- For a citrus twist, you can substitute regular vanilla extract with orange-vanilla extract if available.
- Make sure the cream cheese and butter are at room temperature to ensure a smooth frosting without lumps.
- Store leftover cake wrapped in plastic wrap in the refrigerator for up to 4 days.
