Orange Carrot Cake With Orange Cream Cheese Frosting
I made this for an office party and within 15 minutes, I had 3 requests for me to make more. I ended up making all 3 and getting paid very well to do it! This is a very moist, DELICIOUS cake and a different twist on the traditional carrot cake.
- Ready In:
- 1 (18 1/2 ounce) package white cake mix
- 1 (3 1/2 ounce) French vanilla pudding mix
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon ginger
- 1 cup orange juice
- 1⁄2 cup vegetable oil
- 3 cups carrots, peeled and shredded
- 1 cup golden raisin
- 1⁄2 cup coconut
- 2 teaspoons orange zest
- 1 (8 ounce) cream cheese, at room temp
- 1⁄2 cup butter, at room temp
- 1 tablespoon orange juice
- 1 tablespoon orange extract
- 1 tablespoon orange zest
- 4 cups confectioners' sugar, sifted
- In a large mixing bowl, combine the cake mix, pudding mix, cinnamon, nutmeg, allspice and ginger.
- Mix well.
- Slowly add the orange juice and oil and mix until well blended.
- Once this batter is well blended, add the carrots, raisins, coconut and orange zest.
- Blend well.
- Pour the batter evenly into 2 cake pans (9 inch) which have been well coated with Baker's Joy or similar coating spray with flour.
- Bake at 250 degrees for 45-50 minutes (this allows the cakes to rise more evenly by using the lower temp). They are done when a toothpick inserted in the center comes out cleanly.
- Cool 10 minutes on a wire rack.
- Transfer the first layer to your cake plate and top that layer with about 1 cup of frosting.
- Place the 2nd layer on top and ice cake with the remaining frosting.
- Garnish with chopped walnuts and orange curls.
- Chill if not serving immediately.
- In a large mixing bowl, combine the cream cheese and butter and whip for about 3 minutes until light and fluffy.
- Add the orange juice, orange extract and orange zest and mix well.
- Slowly add the confectioners sugar, 2 cups at a time and mix well between additions.
- Once the frosting has reached a good spreading consistency, frost your cake according to the directions.
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I was astounded that this could be so seriously moist without eggs, but it is! The cake was still not completely done in 65 minutes in my oven (maybe the thermostat is going south?), so I upped the heat to 325 for 10 more minutes and a toothpick came out clean but the cake still looked moist. I was in a hurry to take the cake to a potluck, so I didn't let it cool completely (10 minutes on the rack was definitely not enough apparently), so when the first slice was carved the cake almost collapsed at the cut line, but after it had sat on the table for about an hour, cooling further, the slices were clean. This is a great cake...I think adding your own fresh spices certainly elevates the final product from an ordinary boxed mix cake. Thanks for submitting.Reply