Spiced Carrot Cake Orange Frosting (Printable Version)
Moist carrot cake infused with warming spices and topped with smooth orange-flavored frosting.
# What You Need:
→ Cake
01 - 2 cups all-purpose flour (approximately 8.8 oz)
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 (7 oz)
10 - ½ cup packed light brown sugar (3.5 oz)
11 - 4 large eggs
12 - 1 cup vegetable oil (8 fl oz)
13 - ½ cup unsweetened applesauce (4 fl oz)
14 - 2 teaspoons vanilla extract
15 - 2½ cups grated carrots (about 4 medium carrots, 8.8 oz)
16 - 1 cup chopped walnuts or pecans (3.5 oz), optional
17 - ½ cup raisins (2.8 oz), optional
→ Orange Frosting
18 - 8 oz cream cheese, softened
19 - ¼ cup unsalted butter, softened (2 oz)
20 - 2½ cups powdered sugar, sifted (10.6 oz)
21 - 2 teaspoons finely grated orange zest
22 - 2 to 3 tablespoons fresh orange juice (1 to 1.5 fl oz)
23 - 1 teaspoon vanilla extract
24 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
03 - In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth and thoroughly combined.
04 - Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
05 - Fold in grated carrots, chopped nuts, and raisins if using, ensuring even distribution within the batter.
06 - Evenly divide the batter between the prepared cake pans, smoothing the surfaces.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
09 - In a large bowl, beat softened cream cheese and butter until creamy. Gradually blend in powdered sugar, orange zest, orange juice, vanilla extract, and salt. Beat until smooth and fluffy.
10 - Once cooled, spread frosting evenly over one cake layer. Top with the second layer and frost the top and sides.
11 - Refrigerate the assembled cake for 30 minutes to set the frosting before slicing and serving.
# Expert Advice:
01 -
- The applesauce keeps the cake impossibly moist without tasting heavy or oily.
- Orange zest in the frosting cuts through the sweetness in a way that makes people ask for the recipe before they've finished the first bite.
- You can make it ahead—the flavor actually deepens after a day in the fridge.
02 -
- Grate your carrots by hand or use the food processor just before baking—pre-grated carrots from the store are already oxidized and dry.
- Room temperature cream cheese is non-negotiable; even 15 minutes on the counter makes the difference between silky frosting and grainy clumps.
- The frosting should taste bright and zippy—if it tastes dull, you need more orange juice or zest, not more sugar.
03 -
- Toast your walnuts or pecans lightly before chopping them to deepen their flavor—it's a small step that registers on the palate.
- Let cream cheese come to room temperature for exactly 30 minutes, not more; too long and it softens unevenly and won't whip properly.
- Taste your frosting before spreading—the amount of orange juice you need depends on how juicy your orange is, and you want bright, not harsh.