Grand Marnier Carrot Cake
Indulge in the rich, citrusy elegance of Grand Marnier Carrot Cake, a luxurious twist on the classic dessert. This moist, spiced cake is infused with the aromatic warmth of cinnamon and nutmeg, balanced by the sweet tang of crushed pineapple and nutty crunch of pecans or walnuts. The standout feature? A velvety cream cheese frosting laced with Grand Marnier and brightened with a hint of orange zest, adding a sophisticated burst of flavor. Perfectly layered and irresistibly tender, this show-stopping cake is ideal for celebrations or a special weekend treat. Ready in just over an hour, this 12-serving delight is a masterpiece of texture, flavor, and indulgence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup vegetable oil
- 4 units large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons Grand Marnier
- 3 cups grated carrots
- 0.5 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts
- 8 ounces cream cheese
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons Grand Marnier (for frosting)
- 1 teaspoon orange zest
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 medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well combined. Beat in the eggs one at a time, followed by the vanilla extract and Grand Marnier.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, crushed pineapple, and chopped pecans or walnuts.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the Grand Marnier and orange zest until fully incorporated.
Once the cakes are completely cooled, spread a layer of frosting over the top of one cake layer. Stack the second layer on top, and frost the top and sides of the cake.
Chill the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
8818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.1 g | 623% | |
| Saturated Fat | 150.1 g | 750% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 1231 mg | 410% | |
| Sodium | 4613 mg | 201% | |
| Total Carbohydrate | 1068.6 g | 389% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 831.6 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 665 mg | 51% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2296 mg | 49% | |
*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.
