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You are here: Home / Recipes / Desserts / Cakes / Orange Carrot Cake

Orange Carrot Cake

November 16, 2020 by Mahy, Updated February 27, 2022 19 Comments

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Long Pin for 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.

A set of two carrot cake glazed with orange glaze and topped with orange zest.

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!!

Top view showing a plate of mini carrot cakes, white flowers, a cup of tea, half oranges, cinnamon sticks

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! Another amazing cake that boosts orange flavor is this Orange Cake With Cranberries.

 

 

 

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.

Close up of one orange carrot cake glazed and topped with orange zest over a wooden coaster.

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!

two orange carrot cakes surrounded by a cup of tea and cinnamon sticks

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. 

An orange carrot cake cut in half on a plate

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?

different bowls with ingredients for the carrot cake, a bowl of eggs, a bowl of carrots, oil, a bowl of sugar, a bowl of flour, baking soda, salt, cinnamon, buttermilk, orange juice and some fresh oranges

  • 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.

The mini loaf pan oiled and ready for the batter

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.

A bowl with the wet ingredients mixed together - the eggs, sugar, oil, buttermilk, orange zest, orange juice

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

A bowl with the carrot cake bater

 Then mix in the shredded carrots.

The shredded carrots going in to the carrot cake batter

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.

Carrot cake batter in a pan ready for the oven

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

The glaze ingredients. A bowl with the confectioner sugar and a half an orange and a whisk

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.
 
Whisked glaze ready in a small jar
 
Glaze the cakes with an orange flavored cream cheese icing if using and sprinkle with extra orange zest.

A plate of orange carrot cakes glazed and piled surrounded by orange slices

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.

A hand holding a carrot cake bit and showing the inside texture

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
Close up of one orange carrot cake glazed and topped with orange zest over a wooden coaster.
4.67 from 24 votes
Print

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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Filed Under: Baking Recipes, Breakfast Brunch Recipes, Cakes, Desserts, Holidays, Recipes Tagged With: baking, best carrot cake, Best orange carrot cakes, cake, carrot cake, carrot cake with icing, carrot muffins, cream cheese icing, easy baking, healthy baking, moist carrot cake, muffins, orange and carrot, orange cake, orange cream cheese icing, spicy carrot cake

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Reader Interactions

Comments

  1. Megha

    December 28, 2020 at 11:27 pm

    Heyy, can you please give the measurements in grams?

    Reply
  2. veenaazmanov

    November 17, 2020 at 11:13 pm

    5 stars
    Love your presentation and love your recipe too. Looks super delicious and frosting yummy. A treat to my family.

    Reply
  3. Vicky

    November 17, 2020 at 11:03 pm

    5 stars
    Carrot cake is one of my favorites and adding orange just sounds amazing!!

    Reply
  4. Beth

    November 17, 2020 at 10:13 pm

    5 stars
    Yum! We love carrot cake here at the house! This recipe is definitely going to be a hit!

    Reply
  5. Kelli

    November 17, 2020 at 9:05 pm

    The orange cream cheese icing sounds AMAZING! However, I didn’t see how much cream cheese to use. Let me know as I’d love to make these loafs!

    Reply
  6. Bintu | Recipes From A Pantry

    November 17, 2020 at 7:25 pm

    5 stars
    This looks so light, fluffy and delicious! I love the combination of flavours, especially with the hint of cinnamon spice!

    Reply
  7. Valerie Humphrey

    July 24, 2020 at 5:07 am

    Hi how many mls approx is 1/3 cup of oil. Thks

    Reply
    • Mahy

      July 26, 2020 at 10:45 pm

      Hi Valerie, that’s about 80 mls

      Reply
  8. Nidi

    May 16, 2020 at 4:07 pm

    Hi! Want to try this recipe. Could you please let me know which kind of oil can I use, Thanks!

    Reply
    • Mahy

      May 16, 2020 at 11:44 pm

      Hi Nidi, Any neutral tasting oil works here –anything from grapeseed oil, corn soil, sunflower, canola, etc..

      Reply
  9. Chrissy

    March 17, 2019 at 6:23 pm

    This recipe sounds amazing – I like the idea of the mini tins (which I do have) but can the recipe also Cbe made into a whole cake -round or square, and still be light & fluffy?

    Reply
    • Mahy

      March 18, 2019 at 10:26 am

      Hi Chrissy, Yes absolutely!! Just watch for the baking times 🙂

      Reply
    • Mahy

      April 23, 2019 at 12:48 pm

      Yes absolutely!

      Reply
  10. Tasneem mithi

    January 28, 2019 at 8:52 am

    5 stars
    The best I’ve tried ….everyone loved it….

    Reply
    • Mahy

      January 29, 2019 at 12:57 pm

      Thanks so much Tasneem!! So happy you loved these too!! 🙂

      Reply
  11. momo

    November 11, 2015 at 9:27 am

    5 stars
    Omg..best orange carrot cake ever..love the photos

    Reply
    • Mahy

      November 11, 2015 at 9:15 pm

      Thanks–so glad you enjoyed it:)

      Reply
  12. Anne

    September 20, 2015 at 11:55 am

    Wow these cakes look amazing!!! Carrot + orange = best flavor combo ever 😀

    Reply
    • Mahy

      September 21, 2015 at 10:59 am

      Thanks Anne! Hope you try them soon and enjoy!:)

      Reply
4.67 from 24 votes (18 ratings without comment)

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