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)


  1. 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 13×9, 2 8″ or 9″ rounds, or cupcakes.


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.


CharityCakes Says... 2010-12-28 21:19:34

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.

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