I’m not sure why it is, but carrot cake just seems to go with Easter. I guess it’s because carrots remind us of bunnies. Or something like that. I don’t know, but that’s okay, I’ll eat this cake for Easter even if it makes no sense at all. Because it is dang good stuff!
This is the basic carrot cake recipe that I grew up with. Over the years, I’ve experimented with adding pineapple, nuts, and coconut. You can add or omit any of them and the cake is always delicious. And oh so moist.
This time my experiment was with the frosting. I added some orange zest just to see what it would taste like. Oh my. I am in trouble. It was killer! So yummy that I wanted to just sit and eat it out of the bowl. But I restrained myself. Mostly because we had family over and they were all watching me. 😉
Seriously though, I thought it was a fabulous addition. Everyone else loved it too. Some even came back for thirds. I don’t remember the last time I enjoyed a piece of carrot cake so much. And I’ve had a lot of great carrot cake. I will always be adding the orange to the frosting from now on!
How to make Carrot Cake with Orange Cream Cheese Frosting
- vegetable oil
- grated carrots
- crushed pineapple
- baking powder
- baking soda
- cream cheese
- orange zest
- powdered sugar
Whisk together oil, sugar, eggs, and vanilla. Stir in carrots and pineapple. Stir in dry ingredients. Fold in nuts and coconut if desired. Pour into a greased 9×13″ pan.
Bake at 350 for about 50-60 minutes. Cool completely, then spread frosting on top.
Oh man. I kid you not – this carrot pineapple cake is incredible! Nothing fancy, just good old fashioned deliciousness.
How to store carrot cake:
Leftovers are good for a day or two at room temperature covered tightly with plastic wrap. If you want to keep the cake longer than that, store it in the refrigerator. Before serving, let it come to room temperature so the frosting will soften up.
COOK’S TOOLS FOR MAKING CARROT CAKE:
Food Processor – there’s a lot of carrots to grate, so a food processor is very handy!
Grater– if you don’t have a food processor, you’re going to need a hand grater.
Whisk – all you need to mix up the batter is a whisk, no hand mixer required.
Serving spatula– I have several of these, and they are so handy!
Best Carrot Cake Recipe
- 1 1/4 cups oil
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 3 cups grated carrots
- 8oz crushed pineapple, drained
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 cup chopped pecans or walnuts, optional
- 1 cup coconut, optional
Orange Cream Cheese Frosting
- 4 oz cream cheese
- 1/4 cup butter
- 1-2 tsp vanilla
- 1 tsp orange zest
- 2-3 cups powdered sugar
- 1-2 tsp milk if needed
Whisk together oil, sugar, eggs, and vanilla. Stir in carrots and pineapple. Stir in dry ingredients and nuts and coconut if desired. Pour into a greased 9×13″ pan. Bake at 350 for about 50-60 minutes. Cool and frost.
Soften cream cheese and butter. Beat till smooth. Add the vanilla and orange zest. Beat in the powdered sugar till you get the consistency you like. You can add milk if you need to.
Amount Per Serving: Calories: 672 Total Fat: 33g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 65mg Sodium: 404mg Carbohydrates: 93g Fiber: 3g Sugar: 76g Protein: 5g
To see all my cake recipes, click HERE.