Delightful Orange Carrot Cake: A Zesty Twist on a Classic

Prepare to fall in love with our Orange Carrot Cake – a delightful reimagining of a timeless dessert! This isn’t just any carrot cake; it’s a vibrant symphony of flavors, where the earthy sweetness of carrots meets the bright, zesty notes of fresh orange. Each moist, perfectly spiced slice is generously crowned with a luscious, tangy cream cheese frosting, then artfully finished with a scattering of chopped pecans and a sprinkle of glistening orange zest. This unique take on a beloved classic is incredibly easy to make and guaranteed to be a showstopper at any gathering, from festive holiday tables to simple family dinners. Get ready to bake a cake that’s truly out of this world!

Why This Orange Carrot Cake Recipe is a Must-Try

Our Orange Carrot Cake recipe stands out from the crowd, offering a refreshing citrus update to a comforting classic. The secret lies in infusing the cake batter with fresh orange zest, which brightens every bite and complements the warm spices and shredded carrots beautifully. While many carrot cakes are delicious, this orange-infused version provides an unexpected burst of flavor that will leave your taste buds singing. It’s perfect for those who appreciate a dessert that balances sweetness with a delightful tang. The rich cream cheese frosting is the ideal partner, offering a smooth, buttery, and slightly tart counterpoint to the moist cake layers. Whether you’re an experienced baker or just starting, you’ll find this recipe surprisingly simple yet incredibly rewarding.

Orange Carrot Cake Recipe

Our Orange Carrot Cake takes a classic dessert and infuses it with a bright, fresh citrus twist. Topped with our signature rich and tangy cream cheese frosting, this cake is truly a taste sensation you won’t forget!

Prep:

30
minutes

Cook:

28
minutes

Total Time:

58
minutes

Servings:

10
people

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Rate

Ingredients

For the Cake

• 26.5
  ounces
  carrot cake mix
  (2 boxes)
• 2
  cups
  water
• ⅔
  cup
  vegetable oil
• 6
  large
  eggs
• 4
  tablespoons
  orange zest
  (from 2 oranges)
• 1
  cup
  chopped toasted pecans

For the Frosting

• 24
  ounces
  cream cheese
  cold (3 bricks)
• 1½
  cups
  unsalted butter
  room temperature (3 sticks)
• 3
  cups
  powdered sugar
• 1
  tablespoon
  pure vanilla extract
• 1
  tablespoon
  milk
  optional, as needed

Optional Garnishes

• ½
  cup
  chopped pecans
• 2
  tablespoons
  orange zest
  (from 1 orange)

Equipment

• Kitchen Scale Optional, for precise batter division
• 2 9-inch Round Cake Pans
• Stand Mixer or handheld electric mixer
• Piping Tip Set for decorative frosting
• Offset Spatula for smooth frosting application
• Parchment Paper for easy cake removal

Instructions

For the Cake

• Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by generously greasing them with butter or baking spray. For effortless cake removal, line the bottoms of the pans with parchment paper and grease the paper as well. This prevents sticking and ensures beautiful layers.
• In a large mixing bowl, combine the carrot cake mix (from two boxes, totaling 26.5 ounces), 2 cups of water, ⅔ cup of vegetable oil, 6 large eggs, and 4 tablespoons of fresh orange zest. Mix thoroughly until just combined, being careful not to overmix. Gently fold in 1 cup of chopped toasted pecans, distributing them evenly throughout the batter. Divide the prepared cake batter equally between your two greased cake pans. If using a kitchen scale, aim for approximately 887 grams of batter per pan for consistent layers.
  
• Place the cake pans into the preheated oven and bake for 25-28 minutes. To check for doneness, insert a toothpick into the center of each cake. It should come out clean or with a few moist crumbs attached. Once baked, carefully remove the cakes from the oven and transfer them to a wire cooling rack. Allow them to cool completely to room temperature in their pans before attempting to frost, as warm cakes will melt the frosting.
  
• While the cake layers are cooling, prepare your decadent cream cheese frosting. In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a handheld electric mixer), combine all frosting ingredients: 24 ounces of cold cream cheese (3 bricks), 1½ cups of room temperature unsalted butter (3 sticks), 3 cups of powdered sugar, and 1 tablespoon of pure vanilla extract. Begin by beating on low speed for about a minute to gently incorporate the powdered sugar, preventing a cloud of sugar dust. Gradually increase the speed to high and beat for 4 minutes until the frosting is wonderfully smooth, light, and fluffy. If the frosting is too thick, add milk, 1 tablespoon at a time, until you achieve your desired spreadable consistency.
  
• Reserve about ¾ cup of the prepared frosting for piping decorative swirls. Transfer this portion to a piping bag fitted with your chosen tip and set aside at room temperature.
• Once the cake layers are completely cooled, gently invert the first cake layer onto your serving plate or cake stand. Using an offset spatula or a rubber spatula, spread approximately ½ cup of frosting evenly over the top of this first layer. Carefully place the second cake layer on top, aligning it perfectly. Use the remaining frosting to generously frost the top and sides of the entire cake, creating a smooth and even coating.
  
• To decorate, take about ½ cup of chopped pecan pieces in your hand and gently press them around the bottom sides of the frosted cake. This adds a beautiful texture and nutty flavor. Next, use the reserved frosting in your piping bag to pipe elegant swirls onto the top of the cake. For a symmetrical and appealing design, pipe in a clock formation: start at the 6 o’clock position, then 12 o’clock, then 3 o’clock, and finally 9 o’clock. Continue this pattern, piping a swirl and then piping another directly across from it, until you’ve completed a full circle of swirls on top of the cake. For a final flourish, sprinkle the top with 2 tablespoons of fresh orange zest, adding both color and an extra burst of citrus aroma.
  
• Your exquisite Orange Carrot Cake is now ready to be sliced and served! Enjoy every flavorful bite.

Recipe Notes and Expert Tips

• **Parchment Paper is Your Friend:** For guaranteed easy removal of your cake layers, always line the bottom of your cake pans with parchment paper after greasing. This small step makes a huge difference!
• **Don’t Overmix:** When combining the cake batter ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, leading to a tougher, less tender cake texture.
• **Cool Completely:** It is absolutely crucial that your cake layers are cooled to room temperature before you begin frosting. If the cakes are even slightly warm, the cream cheese frosting will melt, resulting in a messy and unappealing cake. Patience is key here!
• **Achieving Smooth Frosting:** To achieve that perfectly smooth frosting finish, first apply a thin “crumb coat” to the entire cake. This traps any loose crumbs. Chill the cake for 15-20 minutes, then apply your final, thicker layer of frosting. Use an offset spatula held at a 45-degree angle against the cake to smooth the sides. For the top, pull the spatula towards the center in a circular motion until smooth.
• **Toasting Pecans:** To enhance the nutty flavor of your pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until fragrant. Let them cool before chopping and folding into the batter.
• **Fresh Orange Zest:** Always use fresh oranges for zesting. The pre-packaged zest lacks the vibrant flavor and aroma that fresh zest provides, which is crucial for this recipe’s signature citrus kick.
• **Cream Cheese Temperature:** For the frosting, ensure your cream cheese is cold, while the butter should be at room temperature. This combination helps create a stable yet fluffy frosting.

Storage: To maintain its freshness and delightful texture, store your Orange Carrot Cake in an airtight container in the refrigerator. It will stay wonderfully moist and delicious for up to 4 days. You can also freeze individual slices or the entire cake (unfrosted is best) for longer storage. Wrap well in plastic wrap and then foil; thaw in the refrigerator before frosting or serving.

Nutrition Facts

Orange Carrot Cake Recipe

Amount Per Serving (1 slice)

Calories 1243
Calories from Fat 819

% Daily Value*

Fat 91g140%

Saturated Fat 38g238%

Trans Fat 1g

Polyunsaturated Fat 16g

Monounsaturated Fat 30g

Cholesterol 254mg85%

Sodium 757mg33%

Potassium 475mg14%

Carbohydrates 99g33%

Fiber 3g13%

Sugar 74g82%

Protein 13g26%

Vitamin A 1956IU39%

Vitamin C 5mg6%

Calcium 183mg18%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Make Orange Carrot Cake: A Detailed Walkthrough

Let’s dive into the step-by-step process to create this extraordinary Orange Carrot Cake. Even if you’re using a cake mix, there are simple techniques that elevate the final result, making it taste truly homemade and special. Pay attention to ingredient temperatures and cooling times for the best outcome.

Step 1: Prepare Your Pans and Preheat the Oven

Before anything else, ensure your oven is preheated to 350°F (175°C). This stable temperature is vital for even baking. Next, get your two 9-inch round cake pans ready. Grease them thoroughly with butter or non-stick spray, making sure to coat the bottom and sides. For an extra layer of non-stick insurance, cut two circles of parchment paper to fit the bottom of your pans and place them in. Grease the parchment paper as well. This small detail guarantees your beautiful cake layers will release cleanly, preventing any frustration later on.

Step 2: Mix the Cake Batter with a Citrus Kick

In a spacious mixing bowl, combine the contents of two standard carrot cake mix boxes (typically around 26.5 ounces total). Follow the package instructions for the liquids, which usually include 2 cups of water and ⅔ cup of vegetable oil. Crack in 6 large eggs. Now for our special touch: add 4 generous tablespoons of fresh orange zest. This isn’t just for decoration; it infuses the cake with a bright, aromatic citrus essence that truly sets it apart. Mix these ingredients on a low speed until everything is just moistened, then increase to medium speed and beat for about 2 minutes until the batter is smooth. Avoid overmixing, as this can lead to a dense cake. Finally, gently fold in 1 cup of chopped toasted pecans. To divide the batter evenly between your two prepared cake pans, a kitchen scale is your best friend, aiming for approximately 887 grams per pan. This ensures uniform layers that bake evenly.

Step 3: Bake to Golden Perfection

Carefully place your filled cake pans into the preheated oven. Bake for 25-28 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. To test for doneness, insert a wooden toothpick into the center of each cake. It should come out clean or with only a few moist crumbs attached. Once baked, remove the cakes from the oven. Let them cool in their pans on a wire rack for about 10-15 minutes before inverting them directly onto the cooling rack. It’s crucial that the cakes cool completely to room temperature before you even think about frosting them. Warm cake plus cold frosting equals a runny, frustrating mess!

Step 4: Prepare the Rich and Tangy Cream Cheese Frosting

While your cake layers are chilling, it’s time to whip up the star of the show: the cream cheese frosting. In the bowl of your stand mixer (or a large bowl with a hand mixer), combine 24 ounces of cold cream cheese (that’s three standard bricks), 1½ cups of room temperature unsalted butter (three sticks), 3 cups of powdered sugar, and 1 tablespoon of pure vanilla extract. Start mixing on a very low speed for a minute to prevent the powdered sugar from flying everywhere. Once incorporated, increase the speed to high and beat for a full 4 minutes. This vigorous beating will transform the ingredients into a wonderfully smooth, light, and irresistibly fluffy frosting. If the frosting seems too thick for spreading or piping, add milk, one tablespoon at a time, until it reaches your desired silky consistency. Once done, scoop about ¾ cup of this glorious frosting into a piping bag fitted with your favorite decorative tip and set it aside for later garnishing.

Step 5: Assemble and Frost Your Cake Layers

With your cake layers completely cooled, it’s assembly time! Carefully place the first cake layer onto your chosen serving plate or cake stand. Using an offset spatula or a rubber spatula, spread about ½ cup of your creamy frosting evenly across the top of this layer. This forms the delicious filling between your cake layers. Gently place the second cake layer directly on top of the first, aligning it as best as possible. Now, use the remaining bulk of your frosting to coat the top and sides of the entire cake. Aim for a smooth, even layer across all surfaces. Don’t worry too much about perfection at this stage; we’ll refine it in the next step.

Step 6: Decorate and Garnish for a Professional Touch

Now for the fun part: decorating! Take about ½ cup of chopped pecans and gently press them onto the bottom sides of the cake. This adds a lovely texture and visual appeal. Next, retrieve your piping bag filled with the reserved frosting. To create elegant and evenly spaced swirls on top, use a clock formation technique. Begin by piping a swirl at the 6 o’clock position, then move directly across to 12 o’clock, followed by 3 o’clock, and then 9 o’clock. Continue this pattern, piping a swirl and then piping another directly across from it, until you have formed a complete circle of beautiful frosting swirls across the top of your cake. For that final, irresistible touch and an extra burst of orange aroma, sprinkle 2 tablespoons of fresh orange zest over the top. This not only enhances the flavor but also adds a pop of vibrant color. Your Orange Carrot Cake is now a work of art, ready to impress!

How to Store Your Orange Carrot Cake for Optimal Freshness

Proper storage is essential to keep your Orange Carrot Cake tasting fresh and moist for as long as possible. Due to the cream cheese frosting, this cake requires refrigeration. Store any leftover slices or the entire cake in an airtight container in the refrigerator. This will keep it fresh and delicious for up to 4 days. If you plan to enjoy it later, simply take it out of the fridge about 30 minutes to an hour before serving to allow the cake and frosting to come closer to room temperature, which enhances its flavor and texture. For longer storage, you can freeze individual slices (or the entire unfrosted cake). Wrap slices tightly in plastic wrap, then a layer of aluminum foil, and place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw frozen cake in the refrigerator overnight before bringing to room temperature and serving.

Frequently Asked Questions (FAQs) About Orange Carrot Cake

Can I make this Orange Carrot Cake from scratch instead of using cake mix?

Absolutely! While this recipe uses a convenient cake mix for simplicity, you can certainly adapt it with your favorite homemade carrot cake recipe. Just be sure to incorporate the fresh orange zest into your scratch batter to achieve that signature citrus flavor that makes this cake so special.

What kind of oranges are best for zesting?

Navel oranges or Valencia oranges are excellent choices for zesting as they have vibrant, flavorful skins and are readily available. Always wash the oranges thoroughly before zesting to remove any waxes or impurities.

Can I use different nuts instead of pecans?

Yes, feel free to substitute walnuts for pecans if you prefer. Both nuts pair wonderfully with carrot cake. Ensure they are chopped and toasted for the best flavor and texture.

My cream cheese frosting is too runny/too stiff, what should I do?

If your frosting is too runny, it might be because your butter was too soft or your cream cheese wasn’t cold enough. You can try adding a bit more powdered sugar (1-2 tablespoons at a time) or chilling the frosting in the refrigerator for 15-30 minutes to firm it up. If it’s too stiff, add milk (or even a tiny bit of orange juice) one teaspoon at a time until you reach the desired consistency.

Is this cake suitable for a large gathering?

Yes, this recipe yields a generously sized two-layer cake that serves 10 people, making it perfect for family celebrations, holiday meals, or any gathering where you want to impress with a delicious dessert. You can easily double the recipe for even larger crowds.