Cake Central › Recipes › Orange Carrot Cake

Orange Carrot Cake

I've used this recipe for years for carrot cake. Can't remember who gave me the recipe, but I love how moist and good tasting it is. I use it for cakes and cupcakes alike.


  • 1 whole orange, skin and all 2 C flour 2 C sugar 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 2 tsp nutmeg 1 tsp salt 1-1/4 C oil 4 eggs 2 C grated carrots 1/2 C chopped and toasted pecans or walnuts (can add more if like lots of nuts)


Trim thin slice from both ends of orange; cut in half lengthwise. With shallow v-shaped cut, remove white center core. Cut halves into wedges, removing any seeds. Cut into chunks & put in blender. Puree. Reserve 1 T for frosting. Sift together dry ingredients. Add oil & puree; mix well. Add eggs; combine thoroughly. Stir in carrots & nuts. Grease pans well. I also line bottom of pans with parchment paper. Bake at 350 for 1 hour or until done. Let cool in pans for 10-15 minutes. Can make 13x9, 2 8" or 9" rounds, or cupcakes. FROSTING: 1 8 oz package cream cheese, softened 1/4 C margarine or butter (I use butter) 1 box powdered sugar 1 T orange puree Beat cream cheese & butter until fluffy. Mix in other ingredients and frost. May need to double recipe for layer cakes.

Comments (1)

I use this recipe too (with the omition of the orange) and it's my favorite cake in the whole world. It's very moist, dense and not too spicy. I detest buying Carrot Cake as a dessert somewhere only to not be able to enjoy it because they ruined with too much spice. This is an awesome recipe that's super easy to make.
Cake Central › Recipes › Orange Carrot Cake