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Carrot Cake With Orange Cream Cheese Frosting Recipe

Carrot Cake With Orange Cream Cheese Frosting

A moist, warmly spiced carrot cake with pineapple and pecans, finished with silky orange cream cheese frosting. Prepare it as a 9 × 13-inch cake or as two round layers.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Carrot Cake
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1 1/2 cups (300 g) Granulated sugar
  • 1 cup (240 ml) Neutral vegetable oil
  • 4 Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups Finely grated carrots
  • 1 cup Crushed pineapple, well drained
  • 3/4 cup Chopped pecans or walnuts
Optional Add-ins
  • 1/2 cup Sweetened shredded coconut or raisins
Orange Cream Cheese Frosting
  • 8 ounces (225 g) Cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 4 cups (450-480 g) Confectioners’ sugar, sifted
  • 1 tablespoon Finely grated orange zest
  • 1-2 tablespoons Fresh orange juice
  • 1 teaspoon Vanilla extract
  • 1 pinch Small pinch of salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and line one 9 × 13-inch pan with parchment, or prepare two 9-inch round pans.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
  3. In a large bowl, whisk the sugar, oil, eggs, and vanilla until smooth.
  4. Stir the dry ingredients into the wet ingredients just until combined. Do not overmix.
  5. Fold in the carrots, drained pineapple, nuts, and optional coconut or raisins.
  6. Bake the 9 × 13-inch cake for 35–45 minutes, or bake round layers for about 25–32 minutes, until the center springs back lightly and a toothpick has only a few moist crumbs.
  7. Cool the cake in the pan for 10–15 minutes, then transfer it to a rack and cool completely.
  8. Beat the cream cheese and butter until smooth. Gradually add the confectioners’ sugar, then beat in the orange zest, orange juice, vanilla, and salt until fluffy and spreadable.
  9. Frost the completely cooled cake. Refrigerate for at least 30 minutes if you prefer firmer frosting, then slice and serve.

Notes

Finely grate the carrots for even moisture and a tender crumb. Drain the pineapple thoroughly, refrigerate the frosted cake, and store it covered for about 3–4 days. Let it stand at room temperature for 20–30 minutes before serving.