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–+ servings
This stunning spiced Orange Ginger Carrot Cake is moist, tender, and delicious. Covered with cream cheese frosting. Have a slice!
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Orange Ginger Carrot Cake

Moist orange ginger carrot cake made with warm spices and topped with cream cheese frosting, a flavorful twist on classic carrot cake
Course Dessert
Cuisine American
Keyword moist cake, moist carrot cake
Prep Time 30 minutes
Cook Time 30 minutes
Servings 24
Calories 433kcal
Author Tiffany bendayan

Ingredients

For Orange Ginger Carrot Cake

  • 8 oz Butter, unsalted, softened
  • 14 oz Granulated Sugar
  • 4 Eggs, room temperature
  • 9 oz All Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Nutmeg
  • 12 oz Carrots, peeled and grated
  • 4 oz Orange Juice
  • Zest of 2 oranges
  • 1 cup Walnuts, chopped

For Cream Cheese Frosting

  • 8 oz Butter, unsalted, softened
  • 32 oz Cream Cheese, softened
  • 4-5 cups Powdered Sugar, sifted
  • 2 teaspoons Vanilla Extract
US Customary - Metric

Instructions

For the Cake

  • Preheat oven to 350°F. Grease and line two 9-inch cake pans.
  • In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a large bowl, cream the butter and sugar for 4 to 5 minutes until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the orange zest.
  • Add the dry ingredients in batches, alternating with the orange juice, mixing until just combined.
  • Fold in the grated carrots and walnuts.
  • Divide the batter evenly between the pans.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

  • Beat the cream cheese and butter together until smooth and creamy.
  • Gradually add powdered sugar until fully incorporated.
  • Mix in the vanilla extract.

Assembly

  • Place one cake layer on a serving plate and spread frosting on top.
  • Add the second layer and frost the top and sides.
  • Decorate as desired and serve.

Notes

  • Do not overmix the batter to keep the cake tender
  • Grate carrots finely for the best texture
  • Let cake cool completely before frosting
  • Frosting can be adjusted with more or less sugar for sweetness

Nutrition

Calories: 433kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 295mg | Potassium: 188mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3162IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
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