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4.64 from 65 votes

Carrot Cake with Orange Cream Cheese Frosting



For the Carrot Cake

  • 2 cups All-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 3 eggs, slightly beaten
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 20 oz can crushed pineapple, drained
  • cups carrots, grated
  • cup coconut, flaked
  • 1 tsp orange peel, grated (to garnish the top of the cake)
  • 1 cup walnuts, chopped (optional for adding to the sides of the frosted cake)

For the Buttermilk Glaze

  • ½ cup sugar
  • ¼ tsp baking soda
  • ¼ cup buttermilk
  • ¼ cup butter
  • tsp light corn syrup
  • ½ tsp vanilla extract

For the Orange Cream Cheese Frosting

  • ½ cup butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 3 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.

For the Carrot Cake

  • 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. 

For the Buttermilk Glaze

  • 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.

For the Orange Cream Cheese Frosting

  • 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 cake once cooled completely.
  • Optional: Garnish sides of cake with chopped walnuts and add orange peel to the top and center of cake.
  • Store in refrigerator.


Recipe adapted from my Jennifer's Carrot Cake Bites and Southern Living "Blue Ribbon Carrot Cake" April 1981


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg