Spiced Carrot Cake Orange Frosting (Printable)
A moist, warmly spiced carrot cake with creamy orange-scented frosting ideal for any occasion.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1 cup granulated sugar (200 g)
10 - 1/2 cup light brown sugar, packed (100 g)
11 - 4 large eggs
12 - 1 cup vegetable oil (240 ml)
13 - 1/2 cup unsweetened applesauce (120 ml)
14 - 2 teaspoons vanilla extract
15 - 2 1/2 cups grated carrots (about 4 medium carrots, 250 g)
16 - 1 cup chopped walnuts or pecans, optional (100 g)
17 - 1/2 cup raisins, optional (80 g)
→ Orange Frosting
18 - 8 ounces cream cheese, softened (225 g)
19 - 1/4 cup unsalted butter, softened (60 g)
20 - 2 1/2 cups powdered sugar, sifted (300 g)
21 - 2 teaspoons finely grated orange zest
22 - 2 to 3 tablespoons fresh orange juice (30 to 45 ml)
23 - 1 teaspoon vanilla extract
24 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl; whisk until evenly mixed.
03 - In a large bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth.
04 - Gradually add dry mixture to wet ingredients, mixing just until incorporated.
05 - Fold in grated carrots, nuts, and raisins if using.
06 - Divide batter evenly between prepared pans.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then unmold onto a wire rack to cool completely.
09 - Beat cream cheese and butter until creamy. Blend in powdered sugar, orange zest, orange juice, vanilla extract, and salt until smooth and fluffy.
10 - Spread frosting on one cake layer, top with second layer, then frost top and sides evenly.
11 - Refrigerate assembled cake for 30 minutes before slicing to set frosting.
# Expert Advice:
01 -
- It's moist and tender, never dry—the applesauce and oil do the heavy lifting so you don't have to fuss.
- The orange frosting tastes like a whisper of brightness that makes people actually stop and ask what they're eating.
- You can make it once and it becomes the cake people request at every gathering.
02 -
- Grate your carrots fresh just before you use them—pre-shredded carrots release liquid as they sit, which makes the batter too wet and the cake dense and soggy.
- Room temperature cream cheese and butter are non-negotiable for frosting; cold ingredients will never cream properly and you'll end up with a grainy, unmixable mess.
- The moment you know the cakes are done is when a toothpick inserted in the center comes out clean with just a few moist crumbs, not wet batter.
03 -
- If your frosting looks broken or grainy after beating, it's probably too cold or you've overbeaten it—let it sit at room temperature for a few minutes and stir gently by hand, which always saves it.
- Substitute pineapple juice for half the orange juice if you want a subtle tropical note, but stick with real citrus zest, never bottled—the difference is everything.