Easy Orange Carrot Cake Recipes

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CARROT ORANGE CAKE RECIPE



Carrot Orange Cake Recipe image

Fluffy and moist carrot orange cake; yes, I didn't want my carrot cake to be boring, so I added orange juice to give it a sharp, tangy flavour.

Provided by Radwa

Categories     Dessert

Time 50m

Number Of Ingredients 11

3/4 cup orange juice
1/2 cup vegetable oil
4 eggs (room temperature)
2 cups plain flour
1 tbsp baking powder
1 1/4 cup white sugar
1 cup carrot (grated)
1 tbsp orange zest
2 tbsp orange zest
2 tbsp orange juice
1/3 cup icing sugar (powdered sugar)

Steps:

  • Preheat the oven at 175C.
  • Crack the eggs in a bowl then whisk using an electric whisk. Then, add the sugar and whisk again.
  • Now, add the oil and orange juice, whisk.
  • After that, in a bowl, combine the dry ingredients; flour, baking powder and orange zest.
  • Now, add the dry ingredients to the earlier mixture and whisk.
  • Finally, add the carrot then stir using a spatula.
  • Line a 22 cm baking pan or springform with parchment paper and grease the sides with butter. Then pour the batter in the pan.
  • Bake the cake for 45-50 minutes or until fully baked.
  • Pour the orange glaze over the cake as soon as it gets out of the oven.

Nutrition Facts : ServingSize 1 serving, Calories 210 kcal, Carbohydrate 45 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 139 mg, Fiber 1 g, Sugar 26 g

JAMIE OLIVER'S EASY ORANGE-CARROT CAKE RECIPE - (3.6/5)



Jamie Oliver's Easy Orange-Carrot Cake Recipe - (3.6/5) image

Provided by sz8jm9

Number Of Ingredients 23

For the cake:
3/4 cup vegetable oil, plus a little more for greasing pan
1-3/4 cups light brown sugar
4 large eggs (preferably free-range or organic)
Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. sea salt
1/2 cup walnuts, roughly chopped
1 heaping tsp. ground cinnamon
Pinch of ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
10 oz. carrots, peeled and coarsely grated
For the icing:
2 cups low-fat sour cream
2 to 3 Tbsp. powdered (icing) sugar
2 oranges
OR
8 oz. cream cheese
2 oz. butter
6 oz. confectioner's sugar
1 tsp vanilla

Steps:

  • 1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises). 2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes. 3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. 4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.

CARROT CAKE



Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g

EASY ORANGE CARROT CAKE



Easy Orange Carrot Cake image

Make and share this Easy Orange Carrot Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

3/4 cup vegetable oil, plus a little more for greasing pan
1 3/4 cups light brown sugar
4 large eggs (preferably free-range or organic)
1 grated orange, juice and zest of (approximately 1 tsp. zest and 1/3 cup juice)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 cup walnuts, roughly chopped
1 teaspoon ground cinnamon
1 pinch ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
10 ounces carrots, peeled and coarsely grated
2 cups low-fat sour cream
2 -3 tablespoons powdered sugar (icing)
2 oranges

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).
  • Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.
  • Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.
  • For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side.

Nutrition Facts : Calories 348.1, Fat 17.7, SaturatedFat 4.2, Cholesterol 58.3, Sodium 191, Carbohydrate 44, Fiber 2.1, Sugar 27, Protein 5.1

ISAAC'S CARROT CAKE



Isaac's Carrot Cake image

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

Provided by Kali Peacock

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
2 cups white sugar
2 ½ teaspoons baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups shredded carrots
1 (11 ounce) can mandarin oranges, drained
1 ¼ cups vegetable oil
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
  • Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g

EASY CARROT CAKE



Easy carrot cake image

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h5m

Yield Serves 10-12

Number Of Ingredients 15

230ml vegetable oil, plus extra for the tin
100g natural yogurt
4 large eggs
1½ tsp vanilla extract
½ orange, zested
265g self-raising flour
335g light muscovado sugar
2½ tsp ground cinnamon
¼ fresh nutmeg, finely grated
265g carrots (about 3), grated
100g sultanas or raisins
100g walnuts or pecans, roughly chopped (optional)
100g slightly salted butter, softened
300g icing sugar
100g soft cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
  • Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
  • Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
  • To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

ORANGE CARROT CAKE



Orange Carrot Cake image

Juicy bits of mandarin oranges flavor every bite of classic carrot cake. Cream cheese adds rich flavor to ready-to-spread frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 15

Number Of Ingredients 12

3/4 cup finely shredded carrots (2 medium)
1 cup flaked coconut
1 box Betty Crocker™ Super Moist™ yellow cake mix
2/3 cup vegetable oil
1/3 cup water
2 teaspoons ground cinnamon
1 teaspoon ground allspice
4 eggs
1 can (11 oz) mandarin orange segments, undrained
1 package (8 oz) cream cheese, softened
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup finely chopped pecans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut. Pour into pan.
  • Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed. Spread frosting over cake. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 2 g

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