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ORANGE JUICE CARROT CAKE


  • Author: Anna Luther
  • Prep Time: 30 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hr 10 Minutes
  • Yield: 8-10 1x

Description

This twist on a classic carrot cake recipe is easy and delicious. Made with Florida’s Natural, it has the perfect amount of sweetness, and the orange juice adds just the right amount of zip. You’ll want to add it to your spring brunch menus all season long.


Ingredients

Scale

FOR THE CAKE:

  • 2 ½ cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1 ½ cups butter, softened
  • 2 ½ cups sugar
  • 4 eggs
  • ¼ cup Florida’s Natural Orange Juice
  • 2 teaspoons vanilla
  • 2 cups finely grated carrots (6-7 carrots)

CREAM CHEESE FROSTING:

  • ½ cup butter, softened
  • 12 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 34 tablespoons evaporated milk
  • 2 teaspoons vanilla

Instructions

CAKE INSTRUCTIONS

  1. Preheat the oven to 375 Fahrenheit.
  2. In a medium bowl, combine flour, baking soda, nutmeg, cinnamon and salt. Set aside.
  3. In a large bowl, use an electric mixer on medium speed to combine butter, sugar, eggs, milk, vanilla and orange juice.
  4. Slowly add flour mixture and mix on medium speed until batter is smooth.
  5. Stir in grated carrots.
  6. Pour into a greased sheet pan, 9×13 pan or two round cake pans.
  7. Bake based on pan size:
    Two round cake pans – 35-40 minutes
    9×13 pan – 30-35 minutes
    Sheet cake – 25 – 30 minutes
  8. Let cool completely and then frost.

FROSTING INSTRUCTIONS

  1. Beat butter, cream cheese and powdered sugar on medium speed until well mixed.
  2. Slowly add milk and vanilla. Beat until frosting is smooth and desired consistency.

Notes

Optional: Decorate your cake with sugared carrot decorations (as shown), orange and green sprinkles or leave it plain.

  • Category: dessert
  • Method: bake

Keywords: carrot cake, easter, brunch, spring, baking