Spiced Carrot Cake Orange Frosting (Printable)
Moist carrot cake with warm spices and smooth orange-enhanced frosting for delightful enjoyment.
# What You Need:
→ Cake
01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground ginger
09 - 1 cup granulated sugar (200 g)
10 - ½ cup light brown sugar, packed (100 g)
11 - 4 large eggs
12 - 1 cup vegetable oil (240 ml)
13 - ½ cup unsweetened applesauce (120 ml)
14 - 2 teaspoons vanilla extract
15 - 2½ cups grated carrots (about 4 medium, 250 g)
16 - 1 cup chopped walnuts or pecans (optional, 100 g)
17 - ½ cup raisins (optional, 80 g)
→ Orange Frosting
18 - 8 ounces cream cheese, softened (225 g)
19 - ¼ cup unsalted butter, softened (60 g)
20 - 2½ cups powdered sugar, sifted (300 g)
21 - 2 teaspoons finely grated orange zest
22 - 2 to 3 tablespoons fresh orange juice (30–45 ml)
23 - 1 teaspoon vanilla extract
24 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
03 - Beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract in a large bowl until smooth and evenly combined.
04 - Gradually add dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
05 - Carefully fold in grated carrots, nuts, and raisins if using, ensuring even distribution throughout the batter.
06 - Evenly divide the batter between prepared pans, smoothing the tops.
07 - Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
09 - Beat cream cheese and butter until creamy, then gradually add powdered sugar, orange zest, orange juice, vanilla extract, and salt. Continue beating until smooth and fluffy.
10 - Once cakes are fully cooled, spread a layer of frosting over one cake layer; top with the second layer and frost the top and sides evenly.
11 - Refrigerate the assembled cake for 30 minutes before slicing to set the frosting. Garnish with additional orange zest or chopped nuts if desired.
# Expert Tips:
01 -
- The moisture stays locked in even days later, thanks to the oil and applesauce combo—no dry cake disappointments here.
- That orange frosting is the unexpected twist that makes people ask for the recipe immediately.
- It's forgiving enough for a weeknight bake but impressive enough to bring to any table.
02 -
- Cold cream cheese and butter won't whip into fluffy frosting—take them out of the fridge 30 minutes before mixing, or your frosting stays dense and grainy.
- Don't cool your cake layers in the pans for longer than 10 minutes or they'll stick; but don't turn them out too early either or they'll crack from their own heat.
- Freshly grated carrot really does make a difference in moisture and flavor—pre-shredded from a bag can work in a pinch but won't hydrate the batter quite the same way.
03 -
- Room temperature ingredients whip together faster and create a smoother batter—pull your eggs, cream cheese, and butter out of the fridge 30 minutes before you start.
- A kitchen scale for measuring flour eliminates so much guesswork and makes your cake turn out consistent every single time you make it.