Citrus Carrot Cake
Brighten up your dessert table with this irresistibly moist and flavorful Citrus Carrot Cake, a vibrant twist on the classic carrot cake recipe. Bursting with freshly grated orange and lemon zest, this recipe adds a tangy citrus kick to complement the warm spice of cinnamon and the natural sweetness of carrots. Each layer is slathered with a lush cream cheese frosting infused with fresh orange juice, creating a perfectly balanced treat that's as refreshing as it is indulgent. Whether you’re celebrating a special occasion or simply craving a zesty dessert, this show-stopping cake is easy to make and guaranteed to impress. Serve it with a sprinkle of extra orange zest or a handful of crunchy walnuts for a truly delightful finish. Perfect for spring gatherings, Easter celebrations, or any time you want to bring the sunshine indoors!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 0.75 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Freshly grated orange zest
- 1 teaspoon Freshly grated lemon zest
- 2 cups Grated carrots
- 0.75 cup Chopped walnuts or pecans (optional)
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 2 tablespoons Freshly squeezed orange juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In another large bowl, combine the granulated sugar, light brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Whisk until smooth and well combined.
Stir in the orange zest and lemon zest, then gradually mix in the dry ingredients. Stir until just incorporated.
Gently fold in the grated carrots and chopped nuts (if using). Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully invert them onto a wire rack to cool completely before frosting.
To prepare the frosting, beat the softened cream cheese and butter together in a large bowl using a hand or stand mixer until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Increase the speed to medium-high and beat until fluffy.
Mix in the orange juice and vanilla extract until smooth.
Place one cake layer on a serving platter and spread a generous layer of frosting on top. Stack the second layer on top, then frost the top and sides of the cake.
For decoration, garnish with additional orange zest or chopped nuts, if desired.
Refrigerate the cake for at least 30 minutes to set the frosting before serving. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 58.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
