Carrot Cake with Orange

This Carrot Cake with Orange Glaze is bursting with flavor. From vitamin-rich carrots to a citrusy glaze, it's sure to brighten up your day. This is the perfect cake to bring to spring gatherings because it has the traditional carrot cake flavor that is well-loved but with a fresh pop of orange that makes it unforgettable. 

This moist carrot cake is full of dimensional flavor. From the spiced cake itself to the soft bites of bright orange carrots, and the cascading orange glaze, this cake hits all the marks. Whole wheat flour has a naturally nutty flavor that works perfectly in this carrot cake recipe.

This is the best carrot cake recipe because it has a generous amount of grated carrots and perfectly balanced sweetness. The comforting flavors of this cake are sure to win everyone over and keep them coming back for more. 

For more fresh-tasting cakes, try my Lemon Chiffon Layer cake, Blood Orange Cardamom Cake, or if you need something quick and easy, my Berry Icebox Cake might be just what you're looking for! 

Ingredients

• Oil- Oil keeps this carrot cake moist and delicious. You can use any you have on hand but neutral oils such as vegetable oil will have the least impact on taste. I love to use a blend of oil and butter for the best flavor and texture.
• Butter- As noted above, having both types of fat really produces the best texture and flavor.
• Eggs- Eggs add structure and moisture to the carrot cake.
• Dark brown sugar- Dark brown sugar adds a deep and sweet flavor to this recipe. You can use light brown sugar if that's what you have on hand, but dark brown will add a lot more caramelized flavor.
• Orange Zest- Orange zest is one of the best ways to get the concentrated orange flavor. Be sure you choose oranges with blemish-free and firm peels. When zesting the orange, avoid getting the white pith underneath the peel because it is very bitter.
• Orange Juice- Orange juice is used in both the cake and the glaze to give an extra citrus flavor.
• Powdered buttermilk- Powdered buttermilk is a useful pantry item to keep in stock. It can give your baked goods the same flavor as liquid buttermilk but doesn't go bad as quickly.
• Vanilla extract- Vanilla extract adds a sweet and aromatic taste that complements other flavors in the cake.
• Whole wheat pastry flour- I like to use whole wheat pastry flour made from soft white wheat. Whole wheat pastry flour is finely ground and similar to all-purpose flour. It’s a great starting point for those looking to slowly begin incorporating whole wheat into their recipes but isn’t ready for a robust taste.
• Baking soda- Baking soda is a powerful leavening agent that gives your cake rise. Carrot cakes are meant to be dense but they still need baking soda or baking powder to avoid feeling overly heavy.
• Spices- Ground cinnamon, ground ginger, and nutmeg are warming spices that make this cake taste so wonderful. 
• Salt- Salt elevates the flavors in the recipe and balances the sweetness.
• Carrots- Grated carrots are the key ingredient in homemade carrot cake. But don't use pre-shredded carrots, your cake will taste so much better with freshly grated carrots. Pre Shredded carrots are often thicker cut and drier than freshly grated carrots. 
• Cream cheese- Cream cheese is used as the base for the glaze. It gives the glaze a luscious creamy texture without an overpowering cheesy taste. 
• Powdered sugar- Powdered sugar added sweetness to the glaze. The powdered sugar and orange juice together add a beautiful light coating that accentuates the cake itself and let its flavors shine. 

How to make Carrot Cake with Orange Glaze

It's always a good idea to collect all your ingredients first so that you have a smooth baking process. Measure out the ingredients you need, preheat the oven to 350 degrees, shred the carrots, and prepare your baking pan. 

Prep your bundt pan

It is really important to prep your bundt pan before baking. There is nothing worse than going through all the work of making and baking the cake, only to have it stick to the pan you are using!

I like to brush it with melted butter and sprinkle it with flour. Oil does not work! Butter and flour are a classic combination that works well.

Combine the dry ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Combine the wet ingredients

In a large bowl, whisk together the oil, softened butter, and sugar. Add the eggs and vanilla extract and mix until well combined. Next stir in the orange zest, orange juice, and buttermilk.

Combine wet and dry ingredients

Add the dry ingredients slowly into the wet ingredients, being careful not to overmix. Fold in the carrots until just combined.

Bake

Scrape the batter into the pan and bake for 45-55 minutes.

Since you are using whole wheat flour, remember to slightly underbake the cake for the best results.

When done the top should be golden brown and a toothpick inserted into the center should come out with just a few crumbs. Let the cake cool for 7-10 minutes in the bundt pan. Remove the carrot cake from the bundt pan by inverting it onto a plate or cooling rack and let it continue to cool.

Make the glaze

In a small bowl, whisk together the ingredients for the glaze. Drizzle the glaze over the top of the cake, allowing it to run over the sides.

Cut yourself a decent-sized piece, and sit back and enjoy. You deserve it!

Tips and Substitutions

• Mix only until just combined. Overmixing and overbaking can cause a dense and dry cake. 
• Feel free to add chopped walnuts to the batter for a bit of crunch.
• This recipe makes a medium-sized bundt cake or 10 cupcakes. Just be sure to reduce the cooking time for cupcakes and always keep an eye on them.

• Cakes
• Whole Wheat Pastry Flour