5 from 2 votes
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!
Prep Time
30 mins
Cook Time
28 mins
Total Time
58 mins
Servings:
10
people
Calories:
1243 kcal
Course:
Cake
Cuisine:
American
Ingredients
For the Cake
- 26.5 ounces carrot cake mix (2 boxes)
- 2 cups water
- ⅔ cup vegetable oil
- 6 large egg
- 4 tablespoons orange zest (from 2 oranges)
- 1 cup pecan chopped, toasted
For the Frosting
- 24 ounces cream cheese cold (3 bricks)
- 1½ cups butter room temperature (3 sticks, unsalted
- 3 cups powdered sugar
- 1 tablespoon vanilla extract pure
- 1 tablespoon milk optional, as needed
Optional Garnishes
- ½ cup pecans chopped
- 2 tablespoons orange zest (from 1 orange)
Instructions
For the Cake
- 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.
- 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).
- 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.
- 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.
- Fill a piping bag fitted with a tip with about ¾ cup of frosting and set aside.
- 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.
- 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.
- Slice and serve!
Cup of Yum
Notes
- Storage: Store orange carrot cake in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
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%)
Nutrition Facts
Serving: 10 people
Amount Per Serving
Calories 1243
% 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.