Ingredients
For the Carrot Orange Cake:
– 2 1/2 cups all-purpose flour
– 2 cups finely grated carrots
– 1 1/2 cups granulated sugar
– 3 large eggs, room temperature
– 1 cup vegetable oil
– 1/4 cup fresh orange juice
– 2 teaspoons fresh orange zest
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg, optional
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts or pecans, optional
For the Orange Cream Cheese Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tablespoons fresh orange juice
– 1 teaspoon fresh orange zest
– 1/2 teaspoon vanilla extract
For the Orange Glaze:
– 1 cup powdered sugar
– 2 tablespoons fresh orange juice
For Decoration:
– Candied orange slices
– Fresh orange zest
– Finely grated carrots
Instructions
1. Preheat oven to 350°F / 175°C. Grease three 8-inch cake pans and line the bottoms with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk eggs, sugar, oil, vanilla, orange juice, and orange zest until smooth.
4. Add the dry ingredients to the wet mixture. Mix gently until just combined.
5. Fold in the grated carrots and nuts, if using.
6. Divide the batter evenly between the three pans.
7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack. Cool completely before frosting.
9. For the frosting, beat cream cheese and butter until smooth and fluffy.
10. Add powdered sugar gradually, then mix in orange juice, orange zest, and vanilla.
11. Place the first cake layer on a plate. Spread frosting over the top.
12. Repeat with the second layer, then add the final layer.
13. Cover the whole cake with the remaining frosting.
14. Mix powdered sugar and orange juice to make the glaze.
15. Drizzle glaze over the top of the chilled cake.
16. Decorate with candied orange slices, orange zest, and grated carrots.
17. Chill for 30 minutes before slicing for cleaner layers.
Notes
Use freshly grated carrots, not pre-shredded carrots. They contain more moisture and give a softer cake.
Use fresh orange zest for the best citrus flavor.
Do not frost warm cake layers. The frosting will melt and slide.
For neat bakery-style layers, chill the cake before slicing.
Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian