Best 5 Carrot Orange Cake With Cream Cheese Frosting Recipes

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Indulge in the delightful flavors of a classic Carrot Orange Cake taken to the next level with our Cream Cheese Frosting recipe. This moist and flavorful cake boasts a perfect balance of sweet carrots, tangy oranges, and warm spices, creating a symphony of flavors in every bite. Topped with a luscious Cream Cheese Frosting, this cake becomes an irresistible treat that will elevate any occasion. Our step-by-step guide ensures that even novice bakers can create this culinary masterpiece. Additionally, we offer a collection of tantalizing recipes to complement your Carrot Orange Cake, including a velvety Orange Glaze, a zesty Orange Cream Sauce, and a refreshing Carrot Orange Smoothie. Get ready to embark on a culinary journey that will leave your taste buds craving more!

Let's cook with our recipes!

CARROT CAKE WITH ORANGE CREAM CHEESE FROSTING



Carrot Cake with Orange Cream Cheese Frosting image

Provided by Great Grub, Delicious Treats

Number Of Ingredients 26

2 cups All-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
3 eggs, (slightly beaten)
¾ cup vegetable oil
¾ cup buttermilk
2 cups sugar
2 tsp vanilla extract
20 oz can crushed pineapple, (drained)
3½ cups carrots, (grated)
1½ cup coconut, (flaked)
1 tsp orange peel, (grated (to garnish the top of the cake))
1 cup walnuts, (chopped (optional for adding to the sides of the frosted cake))
½ cup sugar
¼ tsp baking soda
¼ cup buttermilk
¼ cup butter
1½ tsp light corn syrup
½ tsp vanilla extract
½ cup butter, (softened)
8 oz cream cheese, (softened)
1 tsp vanilla extract
3 cups powdered sugar
2 tsp grated orange peel
2 tsp fresh orange juice

Steps:

  • Preheat over to 350°.
  • Lightly grease and flour two 8 inch cake pans.

CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING



Carrot-Orange Cake with Cream Cheese Frosting image

Categories     Cake     Mixer     Dessert     Bake     Thanksgiving     Cream Cheese     Orange     Raisin     Carrot     Fall     Birthday     Bon Appétit

Yield Serves 12

Number Of Ingredients 22

Cake
1 1/2 cups vegetable oil
1 cup (packed) golden brown sugar
1 cup sugar
4 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups finely grated peeled carrots
1 cup raisins
Frosting:
2 8-ounce package cream cheese, room temperature
1 cup (2 sticks) unsalted butter
6 tablespoons orange juice
2 teaspoons grated orange peel
5 cups powdered sugar, sifted

Steps:

  • For cake:
  • Preheat oven to 325°F. Lightly butter 13x9x2-inch baking pan. Line bottom with waxed paper; butter paper. Using electric mixer, beat oil and both sugars in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins.
  • Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For Frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
  • Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

  • In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

ORANGE CARROT CAKE WITH ORANGE CREAM CHEESE FROSTING



Orange Carrot Cake With Orange Cream Cheese Frosting image

I made this for an office party and within 15 minutes, I had 3 requests for me to make more. I ended up making all 3 and getting paid very well to do it! This is a very moist, DELICIOUS cake and a different twist on the traditional carrot cake.

Provided by Sherrybeth

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 18

1 (18 1/2 ounce) package white cake mix
1 (3 1/2 ounce) French vanilla pudding mix
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
1 cup orange juice
1/2 cup vegetable oil
3 cups carrots, peeled and shredded
1 cup golden raisin
1/2 cup coconut
2 teaspoons orange zest
1 (8 ounce) cream cheese, at room temp
1/2 cup butter, at room temp
1 tablespoon orange juice
1 tablespoon orange extract
1 tablespoon orange zest
4 cups confectioners' sugar, sifted

Steps:

  • CAKE:.
  • In a large mixing bowl, combine the cake mix, pudding mix, cinnamon, nutmeg, allspice and ginger.
  • Mix well.
  • Slowly add the orange juice and oil and mix until well blended.
  • Once this batter is well blended, add the carrots, raisins, coconut and orange zest.
  • Blend well.
  • Pour the batter evenly into 2 cake pans (9 inch) which have been well coated with Baker's Joy or similar coating spray with flour.
  • Bake at 250 degrees for 45-50 minutes (this allows the cakes to rise more evenly by using the lower temp). They are done when a toothpick inserted in the center comes out cleanly.
  • Cool 10 minutes on a wire rack.
  • Transfer the first layer to your cake plate and top that layer with about 1 cup of frosting.
  • Place the 2nd layer on top and ice cake with the remaining frosting.
  • Garnish with chopped walnuts and orange curls.
  • Chill if not serving immediately.
  • FROSTING:.
  • In a large mixing bowl, combine the cream cheese and butter and whip for about 3 minutes until light and fluffy.
  • Add the orange juice, orange extract and orange zest and mix well.
  • Slowly add the confectioners sugar, 2 cups at a time and mix well between additions.
  • Once the frosting has reached a good spreading consistency, frost your cake according to the directions.

Nutrition Facts : Calories 505, Fat 23, SaturatedFat 9.8, Cholesterol 30.8, Sodium 404.8, Carbohydrate 73.6, Fiber 1.9, Sugar 60.9, Protein 3.4

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING



Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting image

Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans
3 cups unbleached all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
2 1/2 cups (12 ounces) shredded carrots
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
Orange Cream-Cheese Frosting
Candied Carrot Strips

Steps:

  • Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
  • Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
  • Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
  • Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  • Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
  • For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
  • Decorate cake with candied carrot strips as desired. Cut cake and serve.

Tips:

- For a more intense orange flavor, use freshly squeezed orange juice and zest. - To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done. - Let the cake cool completely before frosting it. This will help prevent the frosting from melting. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. - For a creamier frosting, use full-fat cream cheese. - If the frosting is too thick, you can add a little bit of milk or orange juice. - To make the cake ahead of time, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw the cake overnight in the refrigerator before frosting.

Conclusion:

This carrot orange cake with cream cheese frosting is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the frosting is creamy and tangy. With a few simple tips, you can make this cake a success every time.

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