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orange carrot cake with cream cheese frosting

Orange Carrot Cake with Cream Cheese Frosting


  • Author: Camille Styles

Description

This orange carrot cake with cream cheese frosting is truly the best. It’s a Styles’ family classic! It’s the perfect dessert for Easter, Mother’s Day, or any springtime gathering.


Ingredients

Units Scale
  • 1 1/4 cups oil of your choice*
  • 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

for the cream cheese orange frosting:

  • 12 ounce cream cheese, room temperature
  • 3/4 cup butter, softened
  • grated zest of one orange
  • 6 cups powdered sugar
  • 1 teaspoon orange extract

Instructions

  1. Preheat oven to 325. Grease and flour two or three 9-inch round cake pans (you decide how many layers you want!)
  2. In the bowl of a standing mixer, beat oil and sugars on medium-high heat for about 3 minutes. Add eggs one at a time, beating after each addition. 
  3. Add flour, baking powder, baking soda, salt, and cinnamon, and use a fork to whisk dry ingredients together before turning mixer to low. Beat just until blended.
  4. Stir in carrots, zest, extracts, nuts, and currants.
  5. Divide among prepared cake bans and bake in center of oven for 30 – 35 minutes, until a cake tester inserted in center comes out clean.
  6. Cool 10 minutes, then turn out onto cooling racks. Let cool completely before frosting.

Cream Cheese Orange Frosting:

  1. Beat cream cheese, butter, zest, and extract until smooth. Gradually add powdered sugar and beat until smooth.
  2. Frost cake between layers, as well as sides and top. Decorate with chopped toasted pecans if desired, and store in refrigerator.

Notes

*I like to use avocado oil, but you can use olive oil or canola oil if preferred.