Carrot Cake With Orange Cream Cheese Frosting
My very popular carrot cake with a zesty orange cream cheese frosting. Butter-free, simple to make and tasty too, you have a choice of layers, decoration or even shape of cake!
Equipment
- Weighing scales or measuring cups
- Small measuring jug
- Mixing spoon
- Stand or Hand mixer and mixing bowl
- Sieve
- Measuring Spoons
- Grater/shredder and bowl for carrots
- Cake tins - 3 x 7/8" (18.5/21cm) pans (2, 3 or 4 x 7/8" (18.5/21cm) pans, or bundt pan*)
- Lining paste for greasing tins (Cake Goop, Frylight spray, cake release spray or butter & flour)
- Baking/parchment paper & scissors
- 2 Cooling rack
- Wooden Cocktail stick
- 2 tea-towels
- Baking Palette knife or butter knife
- Bowl for making frosting
- *** For fondant carrots see below
- * Denotes see notes
Ingredients
For The Cake Batter
- 250 ml Sunflower/Vegetable oil (approx. 9 fl oz, 1 cup, or other neutral oil)
- 4 Eggs (medium to large, large to extra large US)
- 225 grams Light Brown sugar (8 oz, 1 packed cup + 2 tbsp)
- 300 grams Self-raising flour (10½ oz, 2½ cups OR Plain/All Purpose flour + 3 tsp baking powder)*
- 2 tsp Baking powder (In addition to above is using Plain/A.P.)
- 1 tsp Mixed Spice (Pumpkin Spice)
- 1 tsp Ground Ginger
- ½ tsp Ground Cinnamon
- ½ Nutmeg, freshly grated (or 1 tsp ground nutmeg)
- ¼ tsp Ground Anise (optional)
- 200 grams Carrots, grated weight (7 oz, 2 rounded cups, shredded)
For The Cream Cheese Frosting*
- 374 grams Cream Cheese, softened room temp. (12½ oz, full fat)
- 86 grams Unsalted Butter, cubed & soft (3 oz, ⅔ stick)
- 2 - 4 tsp Orange Extract
- Zest Of 1 Orange
- 750 grams Icing Sugar, sieved (Powdered Sugar, (26½ oz, 6 cups)
For Decoration
- Whole nuts (pecans, walnuts), crushed nuts, mini eggs (optional - try my homemade fondant carrots without a mold)
* Denotes see notes
Instructions
Prepare The Cake
- Add eggs, sugar & oil to a large mixing bowl & beat till combined.
- Sieve in the flour & baking powder (2 amounts if using Plain/A.P. flour). Sieve in the mixed spice (pumpkin spice), cinnamon & anise, before adding freshly grated nutmeg (or 1 tsp ground nutmeg1).
- Heat oven to 180°c/160°c Fan/350°f/Gas Mark 4.
- Beat the mixture together until all combined & no flour is visible.
- Add the grated (shredded) carrot & mix in by hand.
Prepare The Cake Pan & Bake
- Grease & line the base of the cake tins/pans. Grease with lining paste (cake goop), Frylight cooking spray, cake-release spray, or butter & flour.
- Divide batter between the cake tins (210g/7½ oz for 4 layers, 280g/9¾ oz for 3 layers, or 420g/14¾ oz for 2 extra deep layers). Tap the tins on counter/worktop & bake in the centre of the oven for about 16-18 minutes (for 4 layers). 3 layers will about 5 minutes more & 2 deep layers about 25 minutes.
- Place a tea-towel & baking/parchment paper on the cooling racks & leave the cake tins on top for 10 minutes cooling.
- Run a cocktail stick round the edges of the cake before turning the cakes out onto the prepared cooling rack. Leave upside-down for 10 minutes before attempting to peel back the paper very carefully from the edges.
- Leave to cool for at least 30 minutes or until completely cool before assembling. If using later (up to 3 days), wrap well individually in cling film/plastic wrap, then stack & leave out at room temperature. Do not place in the fridge.
Prepare The Frosting
- Cube the butter quite small to soften quicker & make sure the cream cheese is at room temperature too.
- Beat the butter till smooth & then add in the cream cheese, mixing till combined.
- Sieve in ¼ of the icing/powdered sugar, mixing on low before gradually adding in the rest of the sugar.
- Add in the orange zest & extract, mix & do a taste test.
Assemble The Cake
- Place a spoon of frosting on a cake board, or place 4 squares of paper on a serving plate/cake stand with frosting underneath to hold in place, then a little on top, before adding the first cake layer.
- Spread a thick layer of frosting on the cake, right to the edges, before adding on the 2nd cake layer.
- Repeat the filling and topping process, adding dowels or wooden sticks if using 4 layers and if it feels unsteady. Chill the cake in-between adding layers for added support.
- Once stacked, add a thin ‘crumb coat’ of frosting to the entire cake and then chill or freeze for at least 30 minutes.
- Apply a thicker coat of frosting, being sure to cover the dowels. Go for a smooth look, textured, with peaks and swirls, or do some piping.
- Chill or freeze for at least 1 hour till set & then add decorations such as nuts or mini eggs.
Serving & Storing
- Slice when set, with tea or coffee.
- Frosted carrot cake can be stored loosely wrapped or under a cake dome, in the fridge for up to 3 days2.
- Carrot cake is best frozen unfrosted, wrapped in cling film/plastic wrap & in a food bag or container, for up to 4 months3. Cream cheese frosting can be frozen in a food bag, with the air removed.
Video
Notes
Flour - this recipe has been developed and tested using UK Self-raising flour & also Plain (All Purpose) Flour, both my myself and Facebook group members in others countries including Canada and the US. Plain/A.P. flour requires baking power, in addition to that listed for self-raising flour.
Oil - Sunflower, Vegetable or any other neutral oil can be used.
Size Of Cake - recipe amounts for making either - 4 thinner layers, 3 layers or 2 deep layers. Is also enough for a regular sized bundt cake, or half the recipe for 12 cupcakes/muffins.
Recipe Yield - the layer cake will yield about 16 slices.
Lining Paste (Cake Goop) - homemade lining paste is less expensive, great for baking & cooking & brilliant for metal bundt pans. Make your own Lining Paste (Cake Goop) At Home.
Orange Cream Cheese Frosting - is enough for a 4-layer cake, with filling & plenty for frosting the outside of the cake. For simply filling the cakes & a little on top - half the frosting ingredient amounts.
Gluten-free - if no Xanthan gum or other binder in your gluten-free flour, add 1¼ tsp and bake for a little longer.
Make Ahead - the cake layers can be made up to 3 days ahead of time (see more details in recipe). The cream cheese frosting can be made the day before assembling the cake, stored in the fridge in an air-tight container.
Fondant Carrots - check out my tutorial for making fondant carrots without a mold that includes a step-by-step photo tutorial.
Other Carrot Cake Recipes - including gluten free, mini bundts & slices (traybake), can be found on my Carrot Cake Page.
***See readers' photos of this recipe, before this Recipe card, as well as step-by-step instructions & more tips.
Try my Air Fryer Red Plum Orange Bundt Cake (above).
Time To Make - based on a 4-layer cake, completely covered in frosting. Nutritional Information - I am not a qualified nutritionist & all values are approximate and from website MyFitnessPal.com. One serving is based on a 4-layer cake, with all frosting used, no nuts and a recipe yield of 16 slices. Big or smaller slices and values will change. Using less frosting and the values will decrease significantly.
Size Of Cake - recipe amounts for making either - 4 thinner layers, 3 layers or 2 deep layers. Is also enough for a regular sized bundt cake, or half the recipe for 12 cupcakes/muffins.
Recipe Yield - the layer cake will yield about 16 slices.
Lining Paste (Cake Goop) - homemade lining paste is less expensive, great for baking & cooking & brilliant for metal bundt pans. Make your own Lining Paste (Cake Goop) At Home.
Orange Cream Cheese Frosting - is enough for a 4-layer cake, with filling & plenty for frosting the outside of the cake. For simply filling the cakes & a little on top - half the frosting ingredient amounts.
Gluten-free - if no Xanthan gum or other binder in your gluten-free flour, add 1¼ tsp and bake for a little longer.
Make Ahead - the cake layers can be made up to 3 days ahead of time (see more details in recipe). The cream cheese frosting can be made the day before assembling the cake, stored in the fridge in an air-tight container.
Fondant Carrots - check out my tutorial for making fondant carrots without a mold that includes a step-by-step photo tutorial.
Other Carrot Cake Recipes - including gluten free, mini bundts & slices (traybake), can be found on my Carrot Cake Page.
***See readers' photos of this recipe, before this Recipe card, as well as step-by-step instructions & more tips.
Try my Air Fryer Red Plum Orange Bundt Cake (above).
Time To Make - based on a 4-layer cake, completely covered in frosting. Nutritional Information - I am not a qualified nutritionist & all values are approximate and from website MyFitnessPal.com. One serving is based on a 4-layer cake, with all frosting used, no nuts and a recipe yield of 16 slices. Big or smaller slices and values will change. Using less frosting and the values will decrease significantly.
Nutrition Facts
Carrot Cake With Orange Cream Cheese Frosting
Serving Size
1 Slice
Amount per Serving
Calories
577
% Daily Value*
Fat
28
g
43
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
10
g
Monounsaturated Fat
6
g
Cholesterol
76
mg
25
%
Sodium
416
mg
18
%
Potassium
115
mg
3
%
Carbohydrates
78
g
26
%
Fiber
1
g
4
%
Sugar
62
g
69
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.