Carrot Cake With Orange Cream Cheese Frosting Recipe

I just finished the Best Ever Carrot Cake With Cream Cheese Frosting and the frosting’s orange punch makes this the kind of cake you actually want to brag about.

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I am obsessed with this carrot cake with orange cream cheese frosting because it actually tastes like something real. I love when bright orange juice lifts the batter and the frosting sings of citrus.

But mostly I adore how the cream cheese frosting feels tangy and silky, and the grated carrots give the crumb honest texture. I want a slice after lunch, and again for dessert.

This is my Carrot Cake With Orange Juice moment and my go-to Carrot Cake Frosting Recipe in sticky, sweet form. A little extra crunch?

Yes please. I crave it daily.

no shame zero regrets

Ingredients

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Flour: the cake’s backbone, keeps it tender and not too dense.
Baking powder/soda: lifts the cake, keeps it light and springy.
Cinnamon and nutmeg: warm spice notes, cozy and slightly autumnal.
Salt: balances sweetness, sharpens the flavors so it’s not flat.
Granulated and brown sugars: sweetness plus a molasses-y, moist caramel note.
Eggs, oil, vanilla: binders and fat that make it rich and moist.
Carrots: sweetness and moisture, basically the cake’s earthy main character.
Nuts: crunchy contrast, texture and a toasty, slightly bitter pop.
Pineapple: keeps it extra moist and adds a bright, tangy hint.
Buttermilk glaze: sweet, tangy sheen that soaks in and adds shine.
Cream cheese and butter: tangy silkiness that makes the frosting dreamy.
Powdered sugar: sweetness and structure, adjust for thickness and taste.
Orange zest and juice: fresh citrus brightness, wakes up the whole cake.
Vanilla and salt in frosting: rounds flavors, stops it tasting one-note.
Garnish: extra nuts or orange peel add crunch and pretty finish.

Ingredient Quantities

For the cake:
- 2 cups (250g) all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 3 large eggs, room temp
- 1 cup (240ml) vegetable oil
- 2 tsp pure vanilla extract
- 3 cups finely grated carrots (about 4 to 5 medium carrots), packed
- 1 cup chopped walnuts or pecans, optional but recommended
- 1/2 cup crushed pineapple, well drained, optional but keeps cake moist

For the buttermilk glaze:
- 1/4 cup (50g) packed brown sugar
- 2 tbsp unsalted butter
- 1/4 cup (60ml) buttermilk
- 1/2 tsp vanilla extract

For the orange cream cheese frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 to 4 cups (360 to 480g) powdered sugar, sifted, adjust sweetness/consistency
- 1 tbsp fresh orange zest (from about 1 medium orange)
- 2 to 3 tbsp fresh orange juice, add a little at a time
- 1 tsp vanilla extract
- Pinch of salt

Optional garnish:
- Extra chopped nuts
- Thin orange slices or candied orange peel

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour a 9×13 inch pan or two 9 inch round pans and line with parchment if you like. Whisk together the dry cake ingredients in a big bowl: 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp salt, set aside.

2. In another bowl beat the sugars and eggs until just combined, then stir in 1 cup vegetable oil and 2 tsp vanilla. You dont need to overbeat here, just make sure sugars are moistened and eggs are mixed in.

3. Fold the wet mixture into the dry ingredients gently until mostly combined. Add 3 cups finely grated carrots, 1 cup chopped walnuts or pecans (if using) and 1/2 cup well drained crushed pineapple (if using) and fold until evenly distributed. Dont overmix or the cake gets dense.

4. Pour batter into prepared pan(s), smooth the top and bake 30 to 40 minutes for a 9×13 or about 25 to 30 minutes for 9 inch rounds, until a toothpick comes out with a few moist crumbs. Oven temps vary so start checking a few minutes early.

5. While cake bakes make the buttermilk glaze: melt 2 tbsp unsalted butter with 1/4 cup packed brown sugar in a small saucepan over low heat until sugar dissolves, remove from heat and stir in 1/4 cup buttermilk and 1/2 tsp vanilla. Let cool slightly.

6. When cake comes out of oven poke holes in the top with a skewer or fork and pour the warm buttermilk glaze over the cake so it soaks in. Let cake cool completely in the pan before frosting, otherwise the frosting will melt.

7. Make the orange cream cheese frosting by beating 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth. Add 1 tsp vanilla, a pinch of salt and 1 tbsp fresh orange zest, then beat in 3 to 4 cups sifted powdered sugar to reach your desired sweetness and pipeable thickness.

8. Add 2 to 3 tbsp fresh orange juice a little at a time to adjust consistency and brightness, stop when the frosting spreads nice but is not runny. Taste and adjust sugar or juice as needed.

9. Frost the cooled cake with a spatula or pipe it on, sprinkle extra chopped nuts on top and garnish with thin orange slices or candied orange peel if you like. Chill for 30 minutes to set if you want cleaner slices, then serve.

Equipment Needed

1. Oven (preheated to 350 F)
2. 9×13 inch baking pan or two 9 inch round pans (parchment paper optional)
3. 2 large mixing bowls
4. Whisk and measuring cups + spoons
5. Box grater (for the carrots)
6. Electric mixer or hand mixer (for frosting)
7. Rubber spatula and offset spatula or knife (for smoothing and folding)
8. Small saucepan (for the buttermilk glaze)
9. Toothpick, skewer or fork and a cooling rack

FAQ

Q: Can I make the cake ahead of time? A: Yes. Bake the cake, let it cool completely, wrap it tight in plastic wrap and store in the fridge for up to 2 days. Frost it the day you plan to serve for best texture. You can also freeze unfrosted layers up to 2 months; thaw overnight in the fridge before frosting.

Q: I don't have buttermilk, what can I use instead? A: Make a quick buttermilk by adding 1 tbsp lemon juice or white vinegar to 1 cup milk, let sit 5 minutes till slightly curdled. For the small amount in the glaze, you can use plain yogurt thinned with a little milk if you prefer.

Q: My frosting is too runny or too stiff, how do I fix it? A: If it's too runny add a bit more sifted powdered sugar, 2 tbsp at a time, until it firms up. If it's too stiff add 1 tsp of orange juice or milk at a time until it loosens. Chill briefly if it gets too soft while you're working.

Q: Can I swap the nuts or leave them out? A: Yes. Pecans or walnuts both work great. If you or guests have nut allergies, just leave them out or substitute toasted sunflower seeds for crunch. The cake will still be moist and flavorful.

Q: How do I get finely grated carrots without a food processor? A: Use the small holes of a box grater and grate by hand. Pack the grated carrots lightly when measuring to match the recipe. If you want even finer texture, pulse a few times in a food processor but be careful not to puree.

Q: Should I use fresh orange juice or bottled for the frosting? A: Fresh orange juice is best for bright flavor and aroma, and the zest is important too. Bottled juice works in a pinch, but the frosting won't be as fresh tasting.

Carrot Cake With Orange Cream Cheese Frosting Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for a nuttier, slightly denser cake, or use a 1 to 1 gluten free flour blend (make sure it contains xanthan gum) for a gluten free version.
Vegetable oil: replace with melted coconut oil (use same volume, note a faint coconut flavor) or use unsweetened applesauce 1 to 1 to cut fat and add moisture, but the crumb will be a bit softer.
Eggs: make vegan “flax eggs” by mixing 1 tbsp ground flaxseed with 3 tbsp water per egg, let sit 5 minutes, or use 1/4 cup mashed banana per egg for extra moisture and a touch of sweetness.
Cream cheese in the frosting: use equal parts mascarpone for a richer, silkier frosting, or swap half the cream cheese with full fat Greek yogurt (strain it first) to lighten it but reduce sweetness a little; adjust powdered sugar and chill if too runny.

Pro Tips

1) Grate the carrots fine and pack them in the measuring cup, but don’t squeeze every drop of moisture out. You want them tight so you get the right amount, yet a little extra carrot juice helps keep the cake tender. If they’re watery, pat them on paper towel for a minute.

2) Toast the nuts quick in a dry skillet until fragrant, let them cool, then chop. Toasting brings out way more flavor and they won’t go soggy in the batter. Also toss the nuts in a teaspoon of flour before adding so they don’t sink to the bottom.

3) Let eggs, cream cheese and butter come to room temp. Cold ingredients make the batter lumpy and the frosting grainy. If you forgot, sit them in a bowl of warm water for 5 to 10 minutes instead of nuking them.

4) Pour the glaze while the cake is still warm so it soaks in, but only frost once the cake is fully cooled. If you frost too soon the frosting melts and looks sloppy. If the frosting gets too soft, chill it 10 minutes and then spread for cleaner edges.

Carrot Cake With Orange Cream Cheese Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just finished the Best Ever Carrot Cake With Cream Cheese Frosting and the frosting's orange punch makes this the kind of cake you actually want to brag about.

Servings

servings

Calories

756

kcal

Equipment: 1. Oven (preheated to 350 F)
2. 9×13 inch baking pan or two 9 inch round pans (parchment paper optional)
3. 2 large mixing bowls
4. Whisk and measuring cups + spoons
5. Box grater (for the carrots)
6. Electric mixer or hand mixer (for frosting)
7. Rubber spatula and offset spatula or knife (for smoothing and folding)
8. Small saucepan (for the buttermilk glaze)
9. Toothpick, skewer or fork and a cooling rack

Ingredients

For the cake:
2 cups (250g) all purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup (200g) granulated sugar
1 cup (220g) packed light brown sugar
3 large eggs, room temp
1 cup (240ml) vegetable oil
2 tsp pure vanilla extract
3 cups finely grated carrots (about 4 to 5 medium carrots), packed
1 cup chopped walnuts or pecans, optional but recommended
1/2 cup crushed pineapple, well drained, optional but keeps cake moist
For the buttermilk glaze:
1/4 cup (50g) packed brown sugar
2 tbsp unsalted butter
1/4 cup (60ml) buttermilk
1/2 tsp vanilla extract
For the orange cream cheese frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3 to 4 cups (360 to 480g) powdered sugar, sifted, adjust sweetness/consistency
1 tbsp fresh orange zest (from about 1 medium orange)
2 to 3 tbsp fresh orange juice, add a little at a time
1 tsp vanilla extract
Pinch of salt
Optional garnish:
Extra chopped nuts
Thin orange slices or candied orange peel

Directions

Preheat oven to 350 F (175 C). Grease and flour a 9×13 inch pan or two 9 inch round pans and line with parchment if you like. Whisk together the dry cake ingredients in a big bowl: 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp salt, set aside.
In another bowl beat the sugars and eggs until just combined, then stir in 1 cup vegetable oil and 2 tsp vanilla. You dont need to overbeat here, just make sure sugars are moistened and eggs are mixed in.
Fold the wet mixture into the dry ingredients gently until mostly combined. Add 3 cups finely grated carrots, 1 cup chopped walnuts or pecans (if using) and 1/2 cup well drained crushed pineapple (if using) and fold until evenly distributed. Dont overmix or the cake gets dense.
Pour batter into prepared pan(s), smooth the top and bake 30 to 40 minutes for a 9×13 or about 25 to 30 minutes for 9 inch rounds, until a toothpick comes out with a few moist crumbs. Oven temps vary so start checking a few minutes early.
While cake bakes make the buttermilk glaze: melt 2 tbsp unsalted butter with 1/4 cup packed brown sugar in a small saucepan over low heat until sugar dissolves, remove from heat and stir in 1/4 cup buttermilk and 1/2 tsp vanilla. Let cool slightly.
When cake comes out of oven poke holes in the top with a skewer or fork and pour the warm buttermilk glaze over the cake so it soaks in. Let cake cool completely in the pan before frosting, otherwise the frosting will melt.
Make the orange cream cheese frosting by beating 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth. Add 1 tsp vanilla, a pinch of salt and 1 tbsp fresh orange zest, then beat in 3 to 4 cups sifted powdered sugar to reach your desired sweetness and pipeable thickness.
Add 2 to 3 tbsp fresh orange juice a little at a time to adjust consistency and brightness, stop when the frosting spreads nice but is not runny. Taste and adjust sugar or juice as needed.
Frost the cooled cake with a spatula or pipe it on, sprinkle extra chopped nuts on top and garnish with thin orange slices or candied orange peel if you like. Chill for 30 minutes to set if you want cleaner slices, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.