Orange Carrot Cake

This Orange Carrot Cake is light as air, very tender, moist, fluffy and studded with carrots. A carrot cake recipe with an extra boost of flavor and freshness from the orange and a faint hint of cinnamon spice.

I love an extra drizzle of orange cream cheese icing for orange carrot cake perfection! This is hands down my favorite carrot cakes recipe out there! Recipe Video below!

Can we talk about those mini cute cakes, which you can easily make into a 9 inch cake. You can also double and triple this recipe for layers upon layers of carrot cake goodness!!

CARROT CAKE

This super moist and often spiced up cake is associated with many of us growing up. There’s something warm and cozy about a good carrot cake recipe. It’s almost heartwarming.

While you may think of a three or more layered cake with cream cheese icing in between, which you can also make using this recipe!

I wanted to make a video showing you how to make the mini version of it with a simple orange glaze.

So next time you’re craving a carrot cake, make this homemade easy recipe and then venture into doubling or tripling it to make a larger layered cake! 

Some of my favorite moist cakes are:

•  Whole Wheat Banana Bread
• Chocolate Banana Chocolate Chip Cake
• Whole Wheat Apple Muffins
• Pumpkin Spice Latte Donuts 
• Ultimate Blueberry Raisin Bran Muffins 
• Cream Cheese Banana Bread Muffins
• Orange Chai Spice Date Muffins.

CARROT CAKE RECIPE

I know everyone has a favorite carrot cake recipe, ok not everyone, nearly everyone. And I say that with a bit of confidence because I’ve seen so many!

While I did enjoy some of them, I have to say this one here is my absolute favorite. 

Here’s why:

• Unlike many carrot cakes, this recipe has very little oil and so the cake is not greasy or heavy.
• It’s rather on the fluffy side.
• These orange carrot cakes have plenty of carrots in them, so they’re unmistakably carrot-y. And because of that, they can take on the extra shot of flavor which the orange adds.
• Orange really compliments the carrots perfectly without overpowering them and it freshens up the taste.
• I use orange zest and just a little bit of orange juice in the recipe. I’ve tried using much more juice, and that’s when I felt it became overpowering.
• It’s easily doubled, tripled and can make a larger cake.
• It stays moist for days.
• It’s a one bowl recipe, no fancy mixers needed!

What Does Carrot Cake Taste Like?

Definitely doesn’t taste like carrots! ha! I get this question a lot and wanted to clear it out just in case. Carrots here have a mellow taste of sweetness, paired with the warm cinnamon and spike of orange. It’s a delicious combo!

Is Carrot Cake Healthier than Other Cakes?

This is a tricky one because carrot cake as is would definitely be healthier than regular cake. However if you’re going to be frosting it and layering it, then it’s not as healthy as it was. 

How do you Shred Carrots for the Carrot Cake?

Carrots here need to be shredded and drained on a paper towel to remove any excess moisture before adding them to the batter. Shred the carrots using the large holes of a box grater or using the slicing disc of your food processor.

What Flavors Go Well with Carrot Cake?

Orange! I absolutely love a spike of orange in carrot cakes! And if you haven’t tried that combo yet, be prepared to be pleasantly surprised!! Pineapple also goes super well with carrots!

Ingredients for Carrot Cake?

• Eggs
• Sugar
• Oil
• Buttermilk
• Sugar
• Brown sugar
• Orange zest
• Orange juice
• flour
• Cinnamon
• Baking soda
• shredded carrots

HOW TO MAKE CARROT CAKE

Preheat the oven to 375F and spray or paper line your mini loaf pan.

In a big bowl combine the wet ingredients: eggs, oil, buttermilk, sugars. In another bowl, combine the dry ingredients: flour, baking soda, salt and cinnamon.

Whisk each bowl separately and then add them into on big bowl.

 Then mix in the shredded carrots.

Fold the batter using a rubber spatula, making sure to evenly distribute the carrots and incorporate all the flour mixture. The batter will be lumpy—which is ok, it produces a fluffier cake.

Pour the batter into the 12 cavity mini loaf pans and bake for 18 minutes until a toothpick inserted in the centre of the cakes comes out clean.

Let them cool for a few minutes before removing them.

Orange Glaze

Ingredients:

• Confectioner’s sugar
• Orange Juice

Use a whisk and adjust the consistency of the glaze by adding extra orange juice for a thinner glaze, or extra confectioner’s sugar for a thicker glaze.

 

 

Glaze the cakes with an orange flavored cream cheese icing if using and sprinkle with extra orange zest.

HOMEMADE CARROT CAKE TIPS

• Squeeze some of the juice out of the grated carrots using a paper towel to prevent excess moisture.
• Try adding more or less of the spice: like add ginger, cardamom, or omit all of them and add vanilla.
• If you don’t want the orange flavor here at all although I strongly urge you to try it! Skip the orange zest. 
• Don’t over-mix the batter, as that might lead to dense carrot cakes as opposed to the light and fluffy texture we are after.
• Start checking the cakes for doneness after about 15 minutes.
• Wait for a few minutes before glazing the cakes.
• Adjust the consistency of the glaze by adding more or less of the orange juice to confectioner sugar ratio.
• Store the cakes well wrapped over the counter at room temperature. 
• To freeze the cakes, make sure you freeze them unglazed. Glaze them when they defrost.

MINI DESSERT RECIPES

• Chocolate Pudding Cake
• Easy Mini Lemon Pudding Cake
• Chocolate Dipped Mini Pavlova
• Good Old Chocolate Pudding
• Mini Raspberry Cheesecakes
• Panna Cotta
• Instant Chia Chocolate Pudding
• Luscious Easy Chocolate Truffles

4.85 from 13 votes

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Best Orange Carrot Cakes

This Orange Carrot Cake is light as air, very tender, moist, fluffy and studded with carrots. A carrot cake recipe with an extra boost of flavor and freshness from the orange and a faint hint of cinnamon spice.

Course Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword carrot cake, carrot cake recipe, homemade carrot cake, how to make carrot cake, orange carrot cake

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 cakes

Calories 193 kcal

Author Mahy

Ingredients

Wet ingredients:

• 1/3 cup oil
• 2 eggs
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon orange zest ( about half the zest of 1 large orange)
• 1 tablespoon orange juice
• 3 tablespoon buttermilk

Dry ingredients:

• 1 1/3 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of salt
• 1 1/2 cups shredded carrots ( about 3 carrots)

Cream Cheese Icing:

• extra orange zest for sprinkling (optional)
• 1 cup Confectioner Sugar
• 1 tablespoon fresh orange juice Add more or less to adjust consistency of the glaze

Instructions

1. Preheat the oven to 375F and spray or paper line your mini loaf pan.
2. In a large bowl, add all the wet ingredients together and whisk them smooth.
3. In a smaller bowl, blend all the dry ingredients together.

4. Add the dry ingredients to the wet ingredients bowl, and then add the carrots. Fold the batter together using a rubber spatula, making sure to evenly distribute the carrots and incorporating all the flour mixture. The batter will be lumpy—which is ok, it produces a fluffier cake.

5. Pour the batter into the 12 cavity mini loaf pans and bake for 18 minutes until a toothpick inserted in the centre of the cakes comes out clean.
6. Let the cakes cool for a few minutes before removing them.
7. Glaze the cakes with an orange flavored cream cheese icing if using and sprinkle with extra orange zest.

Recipe Video

Recipe Notes

• Squeeze some of the juice out of the grated carrots using a paper towel to prevent excess moisture.
• Try adding more or less of the spice: like add ginger, cardamom, or omit all of them and add vanilla.
• If you don't want the orange flavor here at all although I strongly urge you to try it! Skip the orange zest. 
• Don't over-mix the batter, as that might lead to dense carrot cakes as opposed to the light and fluffy texture we are after.
• Start checking the cakes for doneness after about 15 minutes.
• Wait for a few minutes before glazing the cakes.
• Adjust the consistency of the glaze by adding more or less of the orange juice to confectioner sugar ratio.
• Store the cakes well wrapped over the counter at room temperature. 
• To freeze the cakes, make sure you freeze them unglazed. Glaze them when they defrost.

Nutrition Facts

Best Orange Carrot Cakes

Amount Per Serving (1 unglazed cake)

Calories 193 Calories from Fat 63

% Daily Value*

Fat 7g11%

Cholesterol 27mg9%

Sodium 119mg5%

Potassium 93mg3%

Carbohydrates 30g10%

Sugar 18g20%

Protein 2g4%

Vitamin A 2720IU54%

Vitamin C 2.3mg3%

Calcium 25mg3%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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