Orange Carrot Cake Ii
Dive into a slice of sunshine with this Orange Carrot Cake II, a delightful twist on the classic carrot cake recipe! Bursting with the vibrant flavors of freshly squeezed orange juice and zest, this moist and tender cake is perfectly complemented by the natural sweetness of grated carrots and crushed pineapple. Finished with a rich, velvety cream cheese frosting, it's a dessert that's both indulgent and refreshing. Optional chopped nuts add a satisfying crunch, making each bite an irresistible combination of textures. Perfect for special occasions or simply elevating your dessert repertoire, this easy-to-follow recipe will quickly become a family favorite. Ready in just over an hour, this bright and zesty cake is your next must-try treat! Keywords: orange carrot cake, moist carrot cake, orange zest dessert, cream cheese frosting dessert, easy carrot cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.75 cup vegetable oil
- 3 pieces large eggs
- 0.5 cup freshly squeezed orange juice
- 1 tablespoon orange zest (finely grated)
- 2 cups grated carrots
- 0.5 cup crushed pineapple (drained)
- 0.5 cup chopped nuts (optional, such as walnuts or pecans)
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease and lightly flour two 8-inch round cake pans.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat with an electric mixer on medium speed until well blended.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in the orange juice and orange zest until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) with a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the confectioners' sugar, one cup at a time, mixing on low speed until fully incorporated. Add the vanilla extract and mix until smooth.
Once the cakes have cooled completely, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides evenly.
Garnish with additional orange zest, chopped nuts, or shredded coconut, if desired. Slice and serve!
Nutrition Facts
Calories |
7277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 386.0 g | 495% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 938.2 g | 341% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 720.5 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 562 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1886 mg | 40% | |
*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.
