Best 9 Orange Carrot Cake Recipes

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING

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.

ORANGE-PINEAPPLE CARROT CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
• Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING

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.

ORANGE CARROT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut. Pour into pan.
• Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed. Spread frosting over cake. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.

CHOCOLATE-ORANGE CARROT CAKE

Steps:

• Make cake:
• Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pieces. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.
• Make frosting:
• Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl until fluffy. Beat in remaining melted chocolate and orange juice concentrate.
• Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)

CARROT & ORANGE CAKE WITH CASHEW CREAM ICING

Steps:

• FOR THE SPICE BLEND:.
• 3 tablespoons cinnamon.
• 1 teaspoons each ground cardamom and carraway.
• 1/4 teaspoons each nutmeg, ginger and cloves.
• FOR THE DATE PASTE:.
• If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
• ASSEMBLE THE CAKE:.
• In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
• Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
• FOR THE FROSTING:.
• Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
• Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
• Garnish the cake with ground nutmeg.
• Bon Appetit!

CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE RECIPE - (4.5/5)

Steps:

• 1.Preheat the oven to 350F degrees. Butter and flour a 10" bundt cake pan (or use nonstick-spray with flour in it). Set aside.** 2.To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside. 3.In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix. 4.Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots). 5.Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter. 6.Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. 7.To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using. 8.When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. 9.Store in the refrigerator for up to 7 days. Notes *To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice :)

EASY ORANGE CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).
• Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.
• Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.
• For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side.

GLUTEN-FREE CARROT CAKE WITH ORANGE FROSTING

Steps:

• CARROT CAKE: Preheat the oven to moderately slow (160c).
• Grease a deep 20cm round cake tin, line the base and sides with baking paper.
• Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
• Stir in the sugar, carrot and walnuts.
• Stir in the combined oil, cream and eggs until smooth.
• Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
• Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
• Top cake with Orange Frosting.
• ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
• Gradually beat in the sifted icing sugar until smooth.