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Up close slice of cake on blue plate with cream cheese frosting and orange zest and coconut flakes on top with orange in background
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4.60 from 5 votes

Amazing Orange Carrot Cake (Cream Cheese Frosting)

This recipe makes 2 9-inch round cakes that will be layered on one another with frosting in between and all over outer edge of cake.  I use about 3/4 of the frosting, but there's plenty if you like it extra thick! 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Keyword: cake, carrot, dessert, Easter, orange, Spring recipe
Servings: 20 slices
Calories: 447kcal
Author: Katia

Equipment

Ingredients

  • 2 1/2 cups flour sifted or spooned into a measuring cup
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp fine sea salt
  • 16 Tbsp unsalted butter 2 sticks - softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 eggs room temperature
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • Zest & Juice of 1 orange about 1 Tbsp zest, 1/3 cup juice
  • 1/4 cup coconut oil melted (not hot)
  • 2 1/2 cups carrot about 6 medium carrots (shredded)

*Optional: Cake Topping/Accent Topping

  • I don't use more than 1/2 cup of each with how I decorate the cake on just the edges but I toast about a cup to have extra in case I want more to decorate or for a yogurt topping that week. 😉 Also, you'll have plenty if you want to cover the cake.
  • 1/2 to 1 cup chopped pecans toasted
  • 1/2 to 1 cup unsweetened coconut flakes toasted

Frosting

  • 8 oz. package real cream cheese not whipped, softened/room temperature
  • 8 Tbsp unsalted butter 1 stick softened/room temp (if not the frosting could be clumpy.
  • 3 cups powdered sugar
  • 1 1/2 tsp orange liquor or orange extract
  • 1/2 tsp vanilla extract
  • 1 dash sea salt

Instructions

  • Preheat oven to 350 degrees F.
  • *OPTIONAL (Skip to Step 3 if you don't want these toppings) Once the oven is up to temp, spread pecans and coconut flakes separately on 2 small sheet pans.  Toast pecans for 6-8 mins, coconut flakes for 3-5 minutes, watching closely so they do not burn.  Once toasted, remove from oven immediately, stir and let cool.  (Once cool you can store it in an air-tight container till ready to use for topping the cake)
  • Grease the bottoms of 2 9 inch round cake pans and line with parchment paper.
  • In a medium mixing bowl add flour, baking soda, cinnamon, nutmeg, ground ginger, and sea salt.  Stir to combine.
  • Cream butter and sugars with an electric mixer on medium speed.
  • Reduce speed to low and add one egg at a time.
  • Once well blended, add milk, then slowly add about 1/2 cup of flour mixture in at a time, stopping to scrape sides till all mixture is blended in and smooth. Do not over mix, just until flour mixture incorporated.
  • Add in coconut oil, orange zest, orange juice, and vanilla extract and give it one quick stir just to combine.
  • Remove the stand mixer bowl, scrape the whisk, and fold in the carrots.
  • Pour batter evenly into the prepared cake pans and smooth out to even, place on the middle rack of the oven and bake for 30-35 minutes (or until the toothpick comes out clean.  Start checking at 30 mins since every oven is different. For me, 33 mins is perfect.) 
  • Once baked, let cool in pans for about 15 minutes
  • Then carefully remove cakes from pans, gently tapping on the backs, and place flat side down with parchment paper attached on cooling rack to cool completely before frosting.  

Frosting/Decorating the Cake

  • Notes: Do not try to frost cakes while warm, you will be sorry.  (I learned the hard way many years ago.)
    I recommend chilling the frosting in the refrigerator at least 30 minutes before frosting the cake. 
  • Beat cream cheese, butter, with a dash of salt, then add liqueur and/or extract and slowly add in powdered sugar on low till smooth. 
  • Level the top of the cakes by slicing the domed side off.
  • Flip over the bottom cake (upside down) and add frosting on top and smooth out
  • Add the second layer atop the frosting, again upside-down, then add the frosting to the top of the 2nd layer and sides if you like. (I usually use about 3/4 of the frosting, so if you like it thicker than I do, you should have plenty!)
  • I add a little of the roasted pecans and toasted coconut to the sides and top of the cake.  You can get creative here.  
  • Enjoy! 

Notes

I usually make the cakes the day before I need them to be ready, that way the cakes are perfectly cool and all I have left to do the "day of" is frost and decorate. 
Store carrot cake in the refrigerator after it's been frosted.  Enjoy within a few days, but I guarantee it won't last that long! 
*The nutritional information does NOT include the toppings. 

Nutrition

Serving: 1slice | Calories: 447kcal | Carbohydrates: 54g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 207mg | Potassium: 145mg | Fiber: 2g | Sugar: 40g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg