Orange Carrot Cake

This incredible cake boasts flecks of tender carrots in an orange-scented, ultra-moist batter. Vanilla perfumes the tangy cream cheese frosting, so you get sweet, citrusy cake and rich, satiny frosting in every forkful.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword baking, cake, carrot cake, carrots, cream cheese frosting, easy dessert

Prep Time 15

Cook Time 30

Cooling Time 2

Total Time 2 45

Servings

Calories 668kcal

Author Robin Miller

Equipment

9x13 Baking Pan

Ingredients

For the Carrot Cake

Cooking spray oil, or butter for coating the pan*
2 cups granulated sugar
1 cup vegetable oil
3/4 cup orange juice
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups finely grated carrots about 5 medium carrots
1 teaspoon freshly grated orange zest about 1 orange
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

For the Cream Cheese Frosting

8 ounces 1 package cream cheese, room temperature
8 tablespoons 1 stick unsalted butter, room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

Instructions

Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray, oil, or butter*.
In a large bowl, whisk together the sugar, oil, orange juice, eggs, and vanilla. Fold in the carrots and orange zest.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined (just until the flour mixture is incorporated; do not over-mix).
Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until a wooden pick comes out with moist crumbs clinging to it. Cool the cake on a wire rack (cool completely before frosting; at least 1 hour).
To prepare the frosting, in a large mixing bowl, beat together the cream cheese, butter, and vanilla. With the mixer on low speed, add the powdered sugar - one cup at a time - and mix until blended, light and creamy.
Once the cake has cooled completely, spread the cream cheese frosting over top. Serve or, for the best results, chill for a minimum of 2 hours.

*Some nonstick pans, namely those coated with a ceramic nonstick finish, should be coated with a thin layer of oil or butter, not cooking spray.

Nutrition