Spiced Carrot Cake Orange Frosting (Printable)
Moist carrot cake flavored with warm spices and topped with smooth orange-infused frosting.
# Ingredient List:
→ Cake
01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground ginger
09 - 1 cup granulated sugar (200 g)
10 - ½ cup packed light brown sugar (100 g)
11 - 4 large eggs
12 - 1 cup vegetable oil (240 ml)
13 - ½ cup unsweetened applesauce (120 ml)
14 - 2 teaspoons vanilla extract
15 - 2½ cups grated carrots (about 4 medium, 250 g)
16 - 1 cup chopped walnuts or pecans, optional (100 g)
17 - ½ cup raisins, optional (80 g)
→ Orange Frosting
18 - 8 oz cream cheese, softened (225 g)
19 - ¼ cup unsalted butter, softened (60 g)
20 - 2½ cups powdered sugar, sifted (300 g)
21 - 2 teaspoons finely grated orange zest
22 - 2 to 3 tablespoons fresh orange juice (30–45 ml)
23 - 1 teaspoon vanilla extract
24 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
03 - Beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract together in a large bowl until smooth.
04 - Gradually add the dry mixture to the wet ingredients, mixing just until combined.
05 - Fold grated carrots, nuts, and raisins into the batter, if using.
06 - Distribute batter evenly between prepared pans. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
08 - Beat cream cheese and butter until creamy. Gradually blend in powdered sugar, orange zest, orange juice, vanilla extract, and salt until smooth and fluffy.
09 - Once cooled, spread frosting over one cake layer, top with the second layer, then cover top and sides with remaining frosting.
10 - Refrigerate assembled cake for 30 minutes before slicing. Garnish with extra orange zest or chopped nuts if desired.
# Expert Advice:
01 -
- The frosting is tangy enough to cut through the cake's richness, so you won't feel guilty reaching for a second slice.
- It's forgiving enough for a first bake but impressive enough to serve at dinner parties without apology.
- The spices are perfectly balanced—warm without overwhelming, letting the carrot flavor actually shine through.
02 -
- Room temperature ingredients mix smoothly and create a finer crumb—this isn't fussy; it's the difference between good and exceptional.
- Don't open the oven door to check on the cake until at least 35 minutes have passed; temperature fluctuations cause sinking middles and uneven baking.
- If your frosting is too soft, refrigerate it for 10 minutes; if it's too thick, add orange juice one teaspoon at a time until it spreads easily.
03 -
- Grate your carrots the day you bake so they're at their juiciest; older grated carrots dry out and won't contribute as much moisture.
- If you don't have two round pans, bake one layer at a time in a single pan, then use the other pan for the second layer—it takes longer but the result is identical.