Carrot Cake with Orange Cream Cheese Frosting

When I think of desserts for Easter, the first one I think of is carrot cake. And we make one every single year. This moist carrot cake layers are filled and frosted with a rich orange cream cheese frosting.

Course Dessert

Cuisine American

Keyword carrot, carrot cake, cream cheese frosting, easter

Prep Time 25

Cook Time 50

Servings 8 servings

Ingredients

Cake

2 cups granulated sugar
3/4 cup vegetable oil
3 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3/4 cup buttermilk
2 cups all-purpose flour

Frosting

8 oz cream cheese
1/2 cup butter (1 stick)
1 tbsp fresh squeezed orange juice
1 tsp orange zest
5 cups powdered sugar
1 tbsp heavy cream
1/2 tsp vanilla extract

Garnish

Chopped walnuts
Fresh rosemary

Instructions

Cake

Pre-heat oven to 350 degrees. Spray two 8 inch pans with baking spray. Set aside.
In a stand mixer add oil and sugar. Mix at medium speed. Add eggs one at a time and vanilla. Mix again. Mix in shredded carrots. Add dry ingredients. Mix and add buttermilk at the same time. 
Divide batter between the the baking pans. Bake for 40-50 minutes. Cool completely on a wire rack.

Frosting

Add butter, cream cheese and powdered sugar to a stand mixer. Mix on medium speed while adding vanilla and heavy cream. Add orange juice and zest and mix again. Set aside.

Assembly

Level each cake layer. Place one layer on a cake plate. Frost the first layer. Place a second layer of cake on top. Use the remaining frosting to frost the entire cake. Garnish cake with walnuts and fresh rosemary at the top.