Carrot Cake with Orange Scented Cream Cheese Frosting
- Kathleen Ordinario
- Apr 15
- 3 min read
Whether you're gathering for a backyard brunch, a family dinner, or a sweet moment with friends, carrot cake is a crowd pleaser! I like to mix mine up a bit with pineapple, golden raisins and an orange scented cream cheese frosting to make it extra festive for an Easter celebration! You can substitute the pineapple and raisins for coconut and walnuts if you prefer. There's no wrong way to make it, just a hundred ways to make it yours. Here’s a quick tip, use freshly grated carrots, not pre-shredded ones from the store. Fresh carrots will give your cake that, just picked from the garden flavor. I decorated mine with a few sprigs of lavender from my garden making it look like Springtime herself.
This cake freezes beautifully! So go ahead and make it a few days in advance so the day you are ready to enjoy it with your family all you have to do is whip up the frosting and serve it with a glass of Champane or a hot cup of coffee. I took this cake to my aunt's house for an early Easter calibration. The kids swam in the pool and hunted for the 250 Easter eggs my aunt hid around her back yard! Once dinner was over, I sliced up my carrot cake and handed out slices on yellow paper plates with plastic forks leaving only a small wedge left over. I cut the wedge in half, leaving a piece for my aunt and her husband to enjoy later and a piece for my husband and myself to sneak snack after the kids are asleep in bed.
Ingredients:
For the Carrot Cake
4 eggs
298g (1 1/2 cups) coconut oil
2 teaspoons vanilla
347g (1 3/4 cups) white sugar
240g (2 cups) all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon powder ginger
1/s nutmeg
248g (2 1/2 cups) carrots, grated
170g (1 can) crushed pineapple, drained
114g (1 cup) golden raisins
For the Cream Cheese Frosting
85g (6 tablespoons) butter, room temperature
227g (8oz) cream cheese, room temperature
1 teaspoon vanilla
1/2 teaspoon salt
zest of 2 small oranges
2-4 tablespoons fresh orange juice
454g (1 pound) powder sugar
Method:
Pre-heat the oven to 350 degrees F. prep two 9-inch cake pans with parchment paper.
In a large bowl, combine the eggs, coconut oil, vanilla and sugar and mix until everything is well combined. Next, add the flour, spices, baking powder and baking soda and mix until just combined. Lastly, use a spatula to fold in the carrots, pineapple and raisins. Pour the batter into the cake pans and bake for 35-40 minutes or until a toothpick comes out clean. Allow the cakes to rest on a wire rack for ten minutes before you take them out to cool completely. Once they are fully cooled you can frost them to serve immediately or wrap them up and freeze them for up to seven days.
For the cream cheese frosting, simply add all the ingredients to a stand mixer and mix until everything is light and fluffy. Layer and frost the cake and serve to family and friends.
If you don't have fresh lavender to decorate, then any edible flower will be beautiful, a hand full of sprinkles scattered about or if you have pipping skills, a few orang carrots would be adorable as well.
I sure hope you give this carrot cake with orange scented cream cheese frosting a try this Easter Sunday! Drop a comment below and let me know if you do. If you want to stay in the loop and never miss another blog post, subscribe to my email list here.
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