Carrot Cake with Orange Cream Cheese Frosting
Carrot cake is one of the most delicious cakes ever. This carrot cake with orange cream cheese frosting is just that, delish! It’s an extremely moist carrot cake. The flavor is fantastic and the buttermilk glaze and orange cream cheese frosting are to die for! If you are looking for a moist carrot cake, this is the recipe you’ll want to try.
Carrot Cake with Pineapple
Loaded with freshly grated carrots, crushed pineapple and flaked coconut, this is a super yummy carrot cake that is a family favorite. Crushed pineapple is one of the main ingredients in this carrot cake with orange cream cheese frosting.
The Best Carrot Cake
Most importantly, having a delicious cream cheese frosting is a must for carrot cake. This orange cream cheese frosting is simply one of the best cream cheese frosting ever! Definitely one of the best homemade carrot cakes we’ve ever tasted.
This recipe is adapted from my friend, Jennifer and her carrot cake bites which were posted on the blog a couple of years ago. I decided to share this two tier cake using the same recipe because the bites were such a hit.
Carrot Cake From Scratch
Making a carrot cake from scratch is not difficult and the finished product is well worth the time it takes to make. We love carrot cake and to make it at home, from scratch, makes it even more delicious.
Carrot Cake Ingredients
The main ingredients in carrot cake are the carrots. Along with the carrots, pineapple and coconut play a major role in this delicious cake. Walnuts, cinnamon, orange zest and buttermilk are also delicious ingredients that make this cake to die for. Check out the recipe below for all the ingredients that make this delicious cake one of the best carrot cakes.
Try This Moist Carrot Cake Today
Here are a few more delicious cake recipes that can be found on the blog: Cream Cheese Lemonade Poke Cake, Chocolate Lover’s Zucchini Cake, Banana Poke Cake, Strawberry Lemonade Cream Cheese Poke Cake, Chocolate Brownie Pudding Cake, plus many more.
- 2 cups All-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 eggs, slightly beaten
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 cups sugar
- 2 tsp vanilla extract
- 20 oz can crushed pineapple, drained
- 3 1/2 cups carrots, grated
- 1 1/2 cup coconut, flaked
- 1 tsp orange peel, grated
- 1 cup walnuts, chopped (optional)
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1/4 cup buttermilk
- 1/4 cup butter
- 1 1/2 tsp light corn syrup
- 1/2 tsp vanilla extract
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 tsp grated orange peel
- 2 tsp fresh orange juice
Preheat over to 350°.
Lightly grease and flour two 8 inch cake pans.
In a medium mixing bowl, whisk together flour, baking soda, salt and cinnamon.
In a large mixing bowl, combined eggs, oil, buttermilk, sugar and vanilla. Beat on low-speed until well combined.
Stir in flour mixture with a wooden spoon.
Fold in grated carrots, flaked coconut, and crushed pineapple until combined.
Pour into prepared cake pans and bake for 30-35 minutes or until tooth pick inserted in the center comes out clean.
Remove from oven and poke little holes all over the cake.
Immediately pour the buttermilk glaze over both cakes.
Let cool in cake pans for 15 minutes.
Remove cakes and let cool completely on a wire rack.
In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil.
Cook for 5 minutes, stirring often.
Remove from heat. Add vanilla. Stir until combined.
In a medium mixing bowl, beat butter and cream cheese until light and fluffy.
Add vanilla, powdered sugar, grated orange peel, and fresh orange juice.
Beat until smooth.
Frost each cake once cooled completely.
Store in refrigerator.
Recipe adapted from my Jennifer's Carrot Cake Bites and Southern Living "Blue Ribbon Carrot Cake" April 1981
Here are a few pics that are the perfect size for pinning to Pinterest.
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