Carrot Cake with Orange Cream Cheese Frosting


This carrot cake is full of warm, spicy flavours, perfect for fall. It’s basically a hug in cake form. The crushed pecan bits add subtle hints of toasty bitterness, and the orange brings with it the needed brightness and freshness.


For the cake:

  1. 125 g all-purpose flour
  2. 1 teaspoons baking soda
  3. 1 teaspoon salt
  4. 1 teaspoon orange zest
  5. 1 teaspoon ground cinnamon
  6. 140 ml sunflower oil
  7. 100 g granulated sugar
  8. 50 g dark muscavado sugar
  9. 1 teaspoon vanilla extract
  10. 2 eggs
  11. 140 g grated carrots
  12. 20 g pecans, chopped
  13. 20 g raisins

For the cream cheese frosting:

  1. 100 g cream cheese, at room temperature
  2. 50 g powdered sugar
  3. ½ teaspoon orange zest
  4. 20 ml whipping cream
  5. 10 g coarsely chopped pecans, for topping cake


  1. Grease and line a rectangular baking pan. Pre-heat the oven to 170°C
  2. In a mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
  3. In a larger bowl, add the oil, eggs, orange zest and sugars and whisk well until combined. Add in the vanilla.
  4. Add the flour into the wet ingredients and fold together.
  5. Then fold in the carrots, pecans and raisins.
  6. Bake for 30-33 minutes.
  7. Let cake cool completely. Meanwhile prepare the frosting.
  8. Using an electric mixer, beat the cream cheese until light and fluffy. Add in the sugar, a little at a time. Then add in the cream and orange zest and beat for another minute.
  9. Spread on top of cooled cake and top with chopped pecans.

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