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Best Orange Carrot Cakes
4.7 from 48 votes

Best Orange Carrot Cakes

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.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 cakes
Calories: 193 kcal
Course: Dessert, Breakfast, Snacks, Brunch
Cuisine: American

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.