Easy Orange Carrot Cake Recipe

Name: Easy Orange Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 3/4 cup vegetable oil, plus a little more for greasing pan; 1 3/4 cups light brown sugar; 4 large eggs (preferably free-range or organic); 1 grated orange, juice and zest of (approximately 1 tsp. zest and 1/3 cup juice); 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon sea salt; 1/2 cup walnuts, roughly chopped; 1 teaspoon ground cinnamon; 1 pinch ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 10 ounces carrots, peeled and coarsely grated; For the icing; 2 cups low-fat sour cream; 2 -3 tablespoons powdered sugar (icing); 2 oranges

Servings: persons

For the cake
3/4 cup vegetable oil, plus a little more for greasing pan
1 3/4 cups light brown sugar
4 large eggs (preferably free-range or organic)
1 grated orange, juice and zest of (approximately 1 tsp. zest and 1/3 cup juice)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 cup walnuts, roughly chopped
1 teaspoon ground cinnamon
1 pinch ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
10 ounces carrots, peeled and coarsely grated
For the icing
2 cups low-fat sour cream
2 -3 tablespoons powdered sugar (icing)
2 oranges

1
Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).
2
Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.
3
Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.
4
For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side.

1717

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the cake, 3/4 cup vegetable oil, plus a little more for greasing pan, 1 3/4 cups light brown sugar, 4 large eggs (preferably free-range or organic), and more.

Yes, Easy Orange Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Orange Carrot Cake

How did you like this recipe?

Frequently Asked Questions