Orange-Carrot Cake with Classic Cream Cheese Frosting

  • adinscore Posted: 07/12/10
    Worthy of a Special Occasion

    Yummy! Big hit with for a co-worker's birthday and relatively painless to make. I also added some orange zest to the icing for a little extra orange flavor. The icing and cake are definitely not as sweet as some--which is one of the things I like about it.

  • micheyeag Posted: 06/04/09
    Worthy of a Special Occasion

    The cake is wonderful. My husband loves carrot cake and after a few different tries, we've determined this is the keeper. However, the cream cheese frosting needs adjustments (I found the original to be "too thin"). I used 8 oz. cream cheese and 5-6 cups of powdered sugar. This worked better for us.

  • RecipesDeb Posted: 10/26/09
    Worthy of a Special Occasion

    I have made several carrot cakes but this was by far the best. Very moist and delicious. Will definitely add it to my "company" list of desserts. I used a store bought cream cheese frosting and that was a little rich but overall awesome!

  • Brettni Posted: 03/31/10
    Worthy of a Special Occasion

    I loved this recipe! I will never make carrot cake again without oranges. I also added a little orange zest in the cream cheese icing. It was great!

  • Scline527 Posted: 05/21/10
    Worthy of a Special Occasion

    This is a recipe that can be served at any occasion. It can be a winner amoung groups of all ages.

  • bakerchick Posted: 10/27/10
    Worthy of a Special Occasion

    The cake was good, but a little too sweet for my taste, but perhaps that is the nature of a carrot cake. Also, I thought the icing could have been made with a little less sugar, perhaps 2.5 cups instead of three. Although I did not try it, I would agree with some of the other reviewers that adding a little acid in the icing would help to cut the sweetness.

  • kateerf Posted: 04/14/13
    Worthy of a Special Occasion

    Very tasty cake. The spices and orange made this cake better than the average carrot cake. I added the orange zest to the frosting and just used 2.5 cups of powdered sugar for the frosting. Both were good decisions. I might even try reducing the sugar a bit more the next time I make this. I suggest checking the cake after 35 minutes. Maybe my oven was too hot, but 40 minutes was too long and the edges were overbaked and dry.


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