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

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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

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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.