Carrot Cake with Orange Zest Cream Cheese Frosting

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat together sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake light.
5. Fold in grated carrots, crushed pineapples, and chopped nuts if using.
6. Pour batter into prepared pan(s) and smooth the top with a spatula.
7. Bake for 35–40 minutes (or 25–30 minutes for round pans), or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
8. For the frosting, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and orange zest. Beat until fluffy.
9. Spread frosting evenly over the cooled cake. Slice and serve.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 55–60 minutes
• Servings: 12
• Difficulty: Medium

Variations & Substitutions

• Substitute pineapple with grated apple for a different fruity twist.
• Add raisins or shredded coconut to the cake batter for extra texture.
• Use lemon zest instead of orange zest for a citrus variation.
• Toast the walnuts or pecans before folding into the batter for a richer flavor.

Serving Suggestions