Orange Carrot Cake

This cake is so bright and full of flavor. I’m a sucker for Carrot Cake, but the citrus flavor of this one sets it apart from the rest.

Orange Carrot Cake

Course: Dessert
Author: The Mill Town Kitchen

Ingredients

  • 2 cups All Purpose Flour
  • 1 cup Sugar
  • 1 tspn Baking Powder
  • 1/2 tspn Baking Soda
  • 1 tspn Salt
  • 1 tspn Ground Cinnamon
  • 1/2 tspn Ground Nutmeg
  • 1 1/2 cup Finely Grated Carrot
  • Reserved Carrot Juice (from your grated carrot)
  • Zest of One Orange
  • 1 cup Pulp Free Orange Juice
  • 1/2 cup Canola Oil
  • 1 tbsp White Vinegar
  • 1 tbsp Vanilla Extract

Cream Cheese Frosting

  • 8 oz Softened Cream Cheese
  • 1 stick Softened Butter
  • 3 cups Powdered Sugar
  • Splash of Vanilla
  • Splash of Milk

Notes

Preheat your oven to 350 and grease a 9″ cake pan, or if you’re making this into cupcakes, line your tins
  • Begin by finely grating your carrots onto several layers of paper towels
  • Squeeze out the juice of your carrots, reserving the liquid – you should get around 1/4 cup or so
  • Add enough orange juice into the reserved carrot juice to equal one cup of liquid
  • Pour your carrot and orange juice into a bowl, along with your canola oil, vanilla extract, orange zest and white vinegar 
  • In a separate larger bowl, add your flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg, whisk to fully combine
  • Pour your wet mixture into your dry ingredients and add in your grated carrot
  • Gently fold your batter until it’s fully combined
Pour your batter into your cake pan and bake at 350 for around 40 minutes, or until a toothpick inserted into the center comes out clean.  If you’re making these into cupcakes, bake for around 20 minutes.
Once done, let it slightly cool in the pan for a few minutes to set up a bit.  Remove the cake and let cool completely on a wire rack
Cream Cheese Frosting
  • Using a hand mixer, whip your softened cream cheese, butter, vanilla and milk until combined.  
  • Begin adding in your powdered sugar one cup at a time, whipping to combine in between
Once your cake (or cupcakes) have cooled completely, smear the tops with a delicious helping of frosting and then you’re clear to devour

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