Again when my mother was working as a nurse, she’d often deliver her well-known carrot cake to share with co-workers, and let’s simply say… individuals acquired just a little grasping within the break room. That is a kind of muffins that individuals really combat over—it’s that scrumptious. The key ingredient? A triple dose of citrus because of orange zest and orange extract within the cake, plus essentially the most drool-worthy orange cream cheese frosting slathered throughout it. It’s bomb.
I often request this orange carrot cake with cream cheese frosting for my birthday (sure, my mother nonetheless makes my birthday muffins—I’m fortunate!) but I spotted I’d by no means shared it right here with you! And because it’s the right spring recipe for all the nice and cozy climate gatherings forward, it felt like the right time. Who is aware of, possibly I’ll even flip the tables and make it for my mama as this 12 months’s Mother’s Day dessert. Scroll on for every thing you’ll want to find out about one of the best orange carrot cake with cream cheese frosting.
How to make this carrot cake with cream cheese frosting
Impressive-looking? Yes, but it’s not at all complicated. This carrot cake with cream cheese frosting comes together in one bowl, and then you get to choose whether to make it a two-layer or three-layer carrot cake. Here’s the rundown:
In the bowl of a standing mixer, you blend the wet ingredients, then add the dry ingredients.
Then you stir in all the good stuff: grated carrots, orange zest and orange extract for a double-whammy of citrus, toasted pecans, and sweet currants. Yum.
If you want a taller cake with lots of frosting, you’ll divide into three 9-inch cake pans. If you want to keep it a bit simpler and rustic looking, just use two cake pans. The amount of batter works for either one—the two cake pan route will just result in thicker layers.
After the cake comes out of the oven, you let it cool and then slather with the most dangerously delicious orange cream cheese frosting.
How to frost a beautiful layer cake
I’m no pro, but I did learn a few things in the cake decorating class that my mom and I took at Michaels Arts & Crafts together in 2001 (true story.) The main thing to remember? Don’t sweat it—have fun! This isn’t rocket science and you really can’t mess it up. Here are a few cake decorating tips that are helpful for me:
Refrigerate or freeze the cake layers
You don’t want them frozen, but you do want them to be chilled enough to hold up and not crumble when you start adding the frosting. A chilled cake is a firmer cake, and it’s way easier to frost.
Line your cake stand with strips of parchment paper.
I add a few strips of parchment paper (see photo below, right) under my bottom cake layer to catch any stray frosting. When I’m done frosting my cake, I simply pull out the parchment strips for a clean edge.
Hold your frosting tool at a 45-degree angle
Whether you’re using an offset spatula or a bench scraper, hold it at a 45-degree angle so you get those smooth edges for your cake. It also helps if you get eye level with your cake, so you can see exactly what’s happening as you smooth everything out.
Smooth it all out with a bench scraper
Though I like to apply my frosting with an offset spatula, I always finish things off with a bench scraper to realize a easy remaining look. You’re going to carry the bench scraper in your dominant hand after which use the opposite hand to grip your cake stand or turntable. Rotate the cake after which regularly press the bench scraper up towards the facet, persevering with to rotate at an excellent tempo, till smoothness is achieved.
Tips for making this carrot cake with cream cheese frosting
As promised, this carrot cake with cream cheese frosting is simple, but I’ve got a few tips to make it even easier:
Grate carrots in the food processor
My food processor has a “grater” attachment, and I always bust it out when I need to grate a large quantity of carrots for a recipe. It gets the job done in literally 5 minutes. And hey, while you’ve got it out, you might as well use it to chop the nuts, too.
A few delicious swaps I’ve tried
This recipe lends itself to a few easy adaptations based on your personal preference and what you’ve got on hand. Here are a few swaps that work really well:
- Swap half the flour for whole wheat flour if you like a nuttier, more complex flavor.
- Swap in toasted walnuts instead of pecans.
- Swap raisins or chopped dates instead of currants.
- Use the oil of your choice—I like the neutral flavor and health benefits of avocado oil, but you could certainly use canola oil or olive oil instead.
A few other spring cake recipes we love!
That is my absolute fave cake to make for teenagers’ birthday events—and sure, you may completely use a cake combine in a pinch.
Aran Goyoaga whipped up this cake for our brunch together final spring, and I’m nonetheless dreaming of this gentle and ethereal meringue cake with spring rhubarb.
We tried and examined one of the best lemon loaf cake recipes on the web, and this one is 100% higher than Starbucks.
Description
This orange carrot cake with cream cheese frosting is actually one of the best. It’s a Types’ household traditional! It’s the right dessert for Easter, Mom’s Day, or any springtime gathering.
- 1 1/4 cups oil of your selection*
- 3/4 cup gentle brown sugar, packed
- 3/4 cup granulated sugar
- 4 massive eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups shredded carrots
- Grated zest of 1 contemporary orange
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1/3 cup currants
- 1/2 cup toasted pecans, finely chopped, plus extra for garnish
for the cream cheese orange frosting:
- 12 ounce cream cheese, room temperature
- 3/4 cup butter, softened
- grated zest of 1 orange
- 6 cups powdered sugar
- 1 teaspoon orange extract
- Preheat oven to 325. Grease and flour two or three 9-inch spherical cake pans (you resolve what number of layers you need!)
- Within the bowl of a standing mixer, beat oil and sugars on medium-high warmth for about 3 minutes. Add eggs one after the other, beating after every addition.
- Add flour, baking powder, baking soda, salt, and cinnamon, and use a fork to whisk dry substances collectively earlier than turning mixer to low. Beat simply till blended.
- Stir in carrots, zest, extracts, nuts, and currants.
- Divide amongst ready cake bans and bake in heart of oven for 30 – 35 minutes, till a cake tester inserted in heart comes out clear.
- Cool 10 minutes, then prove onto cooling racks. Let cool utterly earlier than frosting.
Cream Cheese Orange Frosting:
- Beat cream cheese, butter, zest, and extract till easy. Step by step add powdered sugar and beat till easy.
- Frost cake between layers, in addition to sides and high. Embellish with chopped toasted pecans if desired, and retailer in fridge.
Notes
*I like to make use of avocado oil, however you need to use olive oil or canola oil if most well-liked.
