Best Orange Carrot Cakes
User Reviews
4.7
48 reviews
Excellent
Best Orange Carrot Cakes
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This Orange Carrot Cake is light as air, very tender, moist, fluffy and studded with carrots. A carrot cake recipe with an extra boost of flavor and freshness from the orange and a faint hint of cinnamon spice.
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Ingredients
Wet ingredients:
- 1/3 cup neutral cooking oil generic cooking oil
- 2 egg
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon orange zest ( about half the zest of 1 large orange)
- 1 tablespoon orange juice
- 3 tablespoon buttermilk
Dry ingredients:
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- salt pinch
- 1 1/2 cups carrot about 3 carrots, shredded
Cream Cheese Icing:
- orange zest optional, extra, for sprinkling
- 1 cup confectioners sugar
- 1 tablespoon orange juice Add more or less to adjust consistency of the glaze, fresh
Notes
- Squeeze some of the juice out of the grated carrots using a paper towel to prevent excess moisture.
- Try adding more or less of the spice: like add ginger, cardamom, or omit all of them and add vanilla.
- If you don't want the orange flavor here at all although I strongly urge you to try it! Skip the orange zest.
- Don't over-mix the batter, as that might lead to dense carrot cakes as opposed to the light and fluffy texture we are after.
- Start checking the cakes for doneness after about 15 minutes.
- Wait for a few minutes before glazing the cakes.
- Adjust the consistency of the glaze by adding more or less of the orange juice to confectioner sugar ratio.
- Store the cakes well wrapped over the counter at room temperature.
- To freeze the cakes, make sure you freeze them unglazed. Glaze them when they defrost.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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