Carrot-Orange Cake with Cream Cheese Frosting
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 1 teaspoon baking powder
- 1 cup raisins
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 cups all purpose flour
- 1 tablespoon grated orange peel
- 1 teaspoon ground ginger
- 1 cup (2 sticks) unsalted butter
- 2 teaspoons grated orange peel
- 1/3 cup orange juice
- 6 tablespoons orange juice
- 1 cup (packed) golden brown sugar
- 2 8-ounce package cream cheese, room temperature
- Carbohydrate 108 g(36%)
- Cholesterol 144 mg(48%)
- Fat 58 g(90%)
- Fiber 2 g(8%)
- Protein 7 g(15%)
- Saturated Fat 19 g(97%)
- Sodium 528 mg(22%)
- Calories 965
My Favorite Carrot-Orange Cake: A Slice of Sunshine on a Plate
As a busy working mom, time is a luxury I don't always have. But that doesn’t mean I have to sacrifice delicious home-cooked meals or, in this case, delightful desserts. This Carrot-Orange Cake with Cream Cheese Frosting recipe has become a staple in my kitchen – a true lifesaver on those days when I need a little bit of sunshine on a plate (and a sweet treat to share with my family).
The beauty of this cake lies not only in its incredible taste but also in its simplicity. The ingredients are readily available, and the process is straightforward enough for even the most novice baker to tackle. The combination of moist, spiced carrot cake and the tangy sweetness of the cream cheese frosting is a match made in heaven. It's a cake that evokes feelings of warmth and comfort, a little slice of home, perfect for any occasion, from a casual weeknight gathering to a special birthday celebration.
What sets this recipe apart, for me, is the subtle hint of orange. The zest adds a refreshing brightness that cuts through the richness of the frosting, creating a beautifully balanced flavor profile. I love how the vibrant color of the cake itself adds to the overall appeal, making it a visually stunning dessert as well. The delicate orange peel strips on top are the perfect finishing touch, a simple detail that elevates the cake from ordinary to extraordinary.
This recipe is incredibly versatile. I've experimented with different variations over the years, sometimes adding chopped pecans or walnuts for added crunch, or using different types of sugar for a unique twist. Feel free to adapt it to your own preferences, adding your own personal touch to make it truly your own. The possibilities are endless!
More than just a dessert, this carrot cake represents a cherished moment of connection and family time. The aroma filling the kitchen as it bakes is a comforting reminder of simpler times, a welcome fragrance that brings a smile to my face and a sense of peace to my heart. The act of baking itself is a form of meditation for me, a chance to unplug from the daily grind and focus on creating something beautiful and delicious.
Beyond the personal satisfaction of baking, this cake is also a fantastic way to share joy with others. I often bake this cake for potlucks, bake sales, or simply to brighten someone's day with a thoughtful gesture. It’s a recipe that’s perfect for sharing, a delicious way to show loved ones how much you care. The smiles and compliments I receive after sharing this cake are truly rewarding, making it a recipe that I will continue to cherish and bake for years to come. It’s more than just a cake; it's a slice of love, shared from my kitchen to yours.
So, the next time you're looking for a delightful dessert that's easy to make and guaranteed to please, give this Carrot-Orange Cake with Cream Cheese Frosting a try. I promise it won't disappoint!
Step-by-step
- 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.)
- 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.
