Description
This orange carrot cake with cream cheese frosting is truly the best. It’s a Styles’ family classic! It’s the perfect dessert for Easter, Mother’s Day, or any springtime gathering.
Ingredients
Units
Scale
- 1 1/4 cups oil of your choice*
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups shredded carrots
- Grated zest of one fresh orange
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1/3 cup currants
- 1/2 cup toasted pecans, finely chopped, plus more for garnish
for the cream cheese orange frosting:
- 12 ounce cream cheese, room temperature
- 3/4 cup butter, softened
- grated zest of one orange
- 6 cups powdered sugar
- 1 teaspoon orange extract
Instructions
- Preheat oven to 325. Grease and flour two or three 9-inch round cake pans (you decide how many layers you want!)
- In the bowl of a standing mixer, beat oil and sugars on medium-high heat for about 3 minutes. Add eggs one at a time, beating after each addition.
- Add flour, baking powder, baking soda, salt, and cinnamon, and use a fork to whisk dry ingredients together before turning mixer to low. Beat just until blended.
- Stir in carrots, zest, extracts, nuts, and currants.
- Divide among prepared cake bans and bake in center of oven for 30 – 35 minutes, until a cake tester inserted in center comes out clean.
- Cool 10 minutes, then turn out onto cooling racks. Let cool completely before frosting.
Cream Cheese Orange Frosting:
- Beat cream cheese, butter, zest, and extract until smooth. Gradually add powdered sugar and beat until smooth.
- Frost cake between layers, as well as sides and top. Decorate with chopped toasted pecans if desired, and store in refrigerator.
Notes
*I like to use avocado oil, but you can use olive oil or canola oil if preferred.