Golden Carrot Cake
Bursting with warm spices, vibrant orange zest, and the natural sweetness of carrots, this Golden Carrot Cake is a show-stopping dessert that’s as delicious as it is beautiful. Moist and tender, this cake is elevated with the addition of crushed pineapple for a subtle tropical twist and optional crunchy walnuts or pecans for added texture. A luscious cream cheese frosting—rich, tangy, and perfectly smooth—blankets every bite, making it an irresistible treat for any celebration or casual dessert craving. Easy to prepare in just under an hour, this recipe yields a perfectly balanced, spiced carrot cake that’s perfect for holidays, birthdays, or even as an everyday indulgence. With its golden hue and layers of flavor, this cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cups crushed pineapple (drained)
- 0.5 cups chopped walnuts or pecans (optional)
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or a 9x13-inch rectangular baking pan. Line the bottoms with parchment paper for easier release.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set aside.
In another large mixing bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Mix until well blended.
Add the eggs, one at a time, beating well after each addition. Stir in the orange zest and vanilla extract.
Gradually add the dry ingredients into the wet ingredients in two to three additions, mixing until just combined.
Fold in the grated carrots, drained crushed pineapple, and chopped nuts (if using) until evenly incorporated.
Divide the batter evenly between the prepared pans or pour into the rectangular pan. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake(s) from the oven and allow them to cool in the pan(s) for 10 minutes. Then, transfer to a wire rack to cool completely before frosting.
To prepare the cream cheese frosting, beat together the softened cream cheese and unsalted butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Stir in the vanilla extract.
Spread or pipe the cream cheese frosting evenly over the cooled cake. If using two layers, spread a layer of frosting between the cakes before frosting the top and sides.
Slice, serve, and enjoy your Golden Carrot Cake!
Nutrition Facts
Calories |
8165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.3 g | 572% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 1021.7 g | 372% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 795.3 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 698 mg | 54% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2150 mg | 46% | |
*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.
