Orange Carrot Cake Recipe

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    58 mins

  • Servings

    10 people

  • Calories

    1243 kcal

  • Course

    Cake

  • Cuisine

    American

Orange Carrot Cake Recipe

Orange carrot cake puts a fresh citrus twist on an old classic. Topped with cream cheese frosting, this cake is out of this world good!

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Ingredients

Servings

For the Cake

  • 26.5 ounces carrot cake mix (2 boxes)
  • 2 cups water
  • cup vegetable oil
  • 6 large eggs
  • 4 tablespoons orange zest (from 2 oranges)
  • 1 cup chopped toasted pecans

For the Frosting

  • 24 ounces cream cheese cold (3 bricks)
  • cups unsalted butter room temperature (3 sticks)
  • 3 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon milk optional, as needed

Optional Garnishes

  • ½ cup Chopped Pecans
  • 2 tablespoons orange zest (from 1 orange)
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Instructions

For the Cake

  1. Preheat oven to 350°F. Grease 2 9-inch round cake pans and set aside. For easier removal, line the bottom of the pans with parchment paper and grease.
  2. In a large bowl, mix together the cake mix, water, vegetable oil, eggs, and orange zest. Fold in the toasted pecans. Evenly divide the cake batter between the greased cake pans (about 887 grams per pan).
  3. Place into the oven to bake for 25-28 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack and let cool to room temperature.
  4. While the cakes are cooling, make the frosting: In the bowl of a stand mixer, combine all of the frosting ingredients except the milk. Using a paddle or whisk attachment, beat on low for a minute to allow the powdered sugar to become incorporated. Increase speed to high and beat for 4 minutes or until a smooth, fluffy frosting has formed. Add milk, 1 tablespoon at a time, as needed to reach the desired consistency.
  5. Fill a piping bag fitted with a tip with about ¾ cup of frosting and set aside.
  6. Once the cakes are cooled, turn the first layer out onto a plate or cake stand. Using an offset spatula or rubber spatula, spread about ½ cup of frosting onto the first layer. Place the second layer on top of the first layer. Frost the top and sides of the cake with the remaining frosting.
  7. Fill your hand with some chopped pecan pieces and cup it around the bottom of the cake and press into the sides. Pipe frosting swirls onto the top of the cake. To make a clean circle of swirls, pipe in a clock formation. First pipe at 6:00 then 12:00 then 3:00 then 9:00. Continue this pattern of piping a swirl and piping another directly across from it until you have piped a circle on top of the cake. For a little extra garnish, sprinkle the top with orange zest.
  8. Slice and serve!

Notes

  • Storage: Store orange carrot cake in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Show Details
Serving 1slice Calories 1243kcal (62%) Carbohydrates 99g (33%) Protein 13g (26%) Fat 91g (140%) Saturated Fat 38g (190%) Polyunsaturated Fat 16g Monounsaturated Fat 30g Trans Fat 1g Cholesterol 254mg (85%) Sodium 757mg (32%) Potassium 475mg (14%) Fiber 3g (12%) Sugar 74g (148%) Vitamin A 1956IU (39%) Vitamin C 5mg (6%) Calcium 183mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 1243 kcal

% Daily Value*

Serving 1slice
Calories 1243kcal 62%
Carbohydrates 99g 33%
Protein 13g 26%
Fat 91g 140%
Saturated Fat 38g 190%
Polyunsaturated Fat 16g 94%
Monounsaturated Fat 30g 150%
Trans Fat 1g 50%
Cholesterol 254mg 85%
Sodium 757mg 32%
Potassium 475mg 10%
Fiber 3g 12%
Sugar 74g 148%
Vitamin A 1956IU 39%
Vitamin C 5mg 6%
Calcium 183mg 18%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

3 reviews
Excellent

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