The spices in this carrot cake recipe blend together perfectly and the orange adds a depth to the flavor and an interesting element of sweetness that just works. All of this combines to make this the best carrot cake ever.
The spices in this carrot cake recipe blend together perfectly and the orange adds a depth to the flavor and an interesting element of sweetness that just works. All of this combines to make this the best carrot cake ever.Print Pin Rate Share
Servings: 10 Servings
for the cake:
- 1 ½ cups vegetable oil
- 1 cup brown sugar
- 1 cup sugar
- 4 large eggs
- ⅓ cup orange juice
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups carrots - finely grated
- 1 cup raisins
for the icing:
- 1 package cream cheese - 8oz, cold
- ½ cup butter - room temperature
- 3 tablespoon orange juice
- 1 teaspoon orange zest
- 1 ½ cups powdered sugar - sifted
for the cake:
- Preheat oven to 325 F (160 C) and grease a 13x9x2-inch baking pan. Line the bottom of the pan with baking paper, then grease the paper. (I prefer a large round spring-form pan, but be aware the cooking time increases by about 20 minutes)
- Use an electric mixer to beat the oil and both sugars in large bowl until well blended.
- Add the eggs 1 at a time, beating well after each addition then beat in orange juice and peel.
- In a separate bowl, sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together, then add to sugar mixture and beat to blend.
- Stir in carrots and raisins. (toss the raisins in a little bit of flour before adding them, this will prevent them from sinking to the bottom of the cake)
- Pour the batter into the prepared pan and bake about 55 minutes, or until a toothpick test comes back clean.
- Transfer to a rack and let cool for about 15 minutes before turning the cake out onto the rack – remove the waxed paper and let cool completely. (the cake can be prepared 1 day ahead -wrap tightly in plastic wrap and store at room temperature)
for the icing:
- Use an electric mixer to beat the cream cheese and butter together in large bowl until light.
- Beat in orange juice and the orange zest, then add the sugar and beat until smooth.
- Let the icing rest in the refrigerator until thick enough to spread, about 20 minutes.
- Use a large serrated knife to cut the cake in half horizontally, into two equal sized layers. Place the bottom layer on a platter and spread with about ⅓ of the icing, then carefully place the top layer on it and decoratively spread the remaining icing on the sides and top.
To ensure that your icing is perfectly smooth and has enough body to create nice swirls make sure that you:
- Do not overbeat the cream cheese - it will break it down and makes it appear grainy, and too soft to hold it's shape.
- Use cold cream cheese - it gives the best texture. Have your butter at room temperature however - and make sure to sift the powdered sugar before mixing it in.
Calories: 785kcal | Carbohydrates: 97g | Protein: 8g | Fat: 43g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 529mg | Potassium: 407mg | Fiber: 3g | Sugar: 63g | Vitamin A: 6877IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 2mg
This is the best one we have ever made. My daughter just Loves it, well so do I. LOL
Thanks for this recipe
Ohh thats look so great. i will surely try it! Thanks for sharing.
Send Cake to India
Wow! Looks yummy and delicious! I will surely try this recipe and share my experience here. Thank you for sharing this recipe.
Here are more details about my best carrot cake recipe that relate to a couple of questions. I add well drained canned pineapple, crushed or bits, along with raisins to the batter. This is the last step and is folded into the batter with a large spoon. Regarding nuts, I add chopped nuts, about 1 cup, to the icing mixture. I like walnuts or pecans but use whatever your favorite is. So, use butter rather than oil plus the above mentioned variations and you will have the real best carrot cake!
Can I use gluten free flour in place of regular flour? Has anyone tried this..how did it work out as far a texture and flavor?
replace most oil with applesauce
The Best Carrot Cake, Ever! |
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Very nice, thanks for sharing..... 🙂
Can I put nuts in it and how much and should you mix them in flour to?
i made this cake last night for my customers and they LOVED it. It has the perfect texture and moistness. I used the 13x9 pan and didn't cut it ran out of time, but I lathered it up good with cream cheese icing YUMMY!
I love it look good
Any reason not to use two regular cake pans?
there is another recipe for pumpkin roll on this site and no oil.
Looks great and similar to my recipe which replaces the oil with butter. Try that and you will love it more! Hate that heavy, oil soaked taste.
this looks delicious, but my dad made the BEST carrot cake EVER and it's a heck of a lot easier and less ingredients. Thanks for sharing though. 🙂
Thanks, will give it a try.
Instead of the raisins could you use pineapple in the same way?
So sorry you're having an issue. Did you try clicking on the "view printer friendly version" under "problems viewing this recipe?" That should work for you. My site is unfortunately not (yet) ipad friendly.
I confused as to what type pan to cook it in. It sounds delicious!
CAN YOU USE LESS OIL AND PLAIN YOGURT??? THATS WAY TOO MUCH OIL I THINK BUT ITS A YUMMY RECIPE GONNA MAKE IT SOON:)
this looks incredible!