Carrot Cake with Orange Cream Cheese Frosting

Two layers of classic, moist carrot cake with plenty of grated carrots and warming spice. The orange cream cheese frosting is creamy with the perfect balance of sweet and tangy. The zing from the orange adds something special to this frosted cake. Enjoy for birthdays, holidays, weddings or any time you’re craving a sweet treat.

Ingredients

Carrot Cake

2 cups (500 mL) all-purpose flour
2 tsp (10mL) baking powder
2 tsp (10mL) ground cinnamon
2 cups (500 mL) granulated sugar
1 ¼ (310 mL) cups canola oil
4 large eggs
2 tsp (10 mL) vanilla extract
¼ (1 mL) tsp salt

Optional Adjustments:

Substitute 1 cup of the granulated sugar with 1 cup brown sugar for deeper caramel flavour
For a more “spiced” flavour, add in ½ tsp (2 mL) ginger, ¼ (1 mL) tsp nutmeg

Orange Cream Cheese Frosting

3 - 250g pkgs cream cheese, room temperature
¼ cup (60 mL) margarine
2 ¼ cups (560 mL) powdered sugar
2 tbsp (30 mL) orange juice
3 cups (750 mL) carrots, grated

Optional Adjustment:

For a brighter orange flavour and pretty flecks, replace orange juice with the finely grated zest of 1 navel orange

Method

Carrot Cake

Preheat the oven to 350°F (176°F).
Lightly coat two 9-inch round cake pans with nonstick cooking spray, then line the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking powder, and cinnamon until evenly combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar and canola oil until well combined.
Add the eggs and beat on medium speed for 2–3 minutes, until the mixture is light in colour.
Add the vanilla and salt, then mix for another 30 seconds.
Add the flour mixture and mix on low speed just until combined. Do not over mix.
Remove the bowl from the mixer and fold in the grated carrots until evenly distributed.
Divide the batter evenly between the prepared pans. Bake on the centre rack for 35–40 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cakes cool in the pans for about 1 hour. Turn them out onto wire racks and cool completely before frosting.

Orange Cream Cheese Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth. Scrape down the sides of the bowl.
Add the margarine and orange juice. Beat until smooth and fully incorporated.
Reduce the mixer to medium-low speed and add the powdered sugar one spoonful at a time. Once all the sugar has been added, scrape down the bowl, then beat on medium-high speed for 1 minute, until light and smooth.
Transfer the frosting to an airtight container and refrigerate until needed. Before frosting the cooled cakes, let it soften briefly at room temperature if necessary for easy spreading.

Cake Assembly

With a long serrated knife, remove the top of each cake round making it level as possible.
On a cake board, cake stand or serving plate, place a generous dollop of frosting in the centre to keep your cake layers secure. Invert the first cake round so the bottom is facing up, placing it on frosting.
Using a large spoon or ice cream scoop, top the first cake layer with about ⅓ of the frosting. Using a knife or offset spatula, spread frosting to the edges of the cake, working from the centre outwards.
Invert the second cake round, placing it on the frosting to create the second layer.
Using the remaining frosting, over the cake and decorate to your hearts content.