Hands down, this is the only cake my hubby will eat for Easter!

INTRODUCTION

This cake — Hands down, this is the only cake my hubby will eat for Easter! — is soft, sweet, and full of warm spice. It smells like the holiday and tastes like a hug. I make it every year because my husband loves it and my family asks for it again and again. If you want a simple cake that looks special but is easy to make, this is it. For another simple holiday bake idea that is also crowd-pleasing, try the delicious traybake cake that uses the same friendly steps.

WHY YOU WILL LOVE THIS RECIPE

You will love this cake because it is easy and forgiving. The batter mixes in one bowl. No fancy tools are needed. The cake stays moist for days and tastes even better after a day. It also pairs well with simple frosting or fruit. The spices give it a warm, homey flavor that makes it perfect for Easter. If you like a very moist cake, you can compare the texture to an ultimate moist chocolate cake you might already know, but this one has light spice and bright citrus notes.

HOW TO MAKE Hands down, this is the only cake my hubby will eat for Easter!

This is a carrot and orange spice cake with cream cheese frosting. It uses simple steps and common ingredients. You will grate carrots, mix wet and dry ingredients, fold in carrots and nuts, bake, cool, and frost. The cake looks pretty with a simple frosting swirl or a few candied orange slices on top.

EQUIPMENT NEEDED

• 9-inch round cake pans (2) or a 9×13 pan
• Mixing bowls (one large, one small)
• Electric mixer or a strong whisk
• Measuring cups and spoons
• Grater for carrots and orange zest
• Rubber spatula
• Cooling rack
• Knife for leveling and decorating

Ingredients You’ll Need :

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger (optional)
• 3 large eggs, room temperature
• 1 cup vegetable oil or light olive oil
• 1/2 cup plain yogurt or sour cream
• 2 Tbsp orange juice
• 2 Tbsp orange zest (from 1 large orange)
• 2 cups finely grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1 tsp vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1 Tbsp orange juice or milk to thin if needed

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment if you like. If you use a 9×13 pan, grease it well.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until even.
3. In a separate bowl, beat the eggs. Add the oil, yogurt, orange juice, orange zest, and vanilla. Mix well until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until just combined. Do not overmix.
5. Fold in the grated carrots and chopped nuts gently until they spread through the batter. The batter will be thick but moist.
6. Divide the batter between the two prepared pans and smooth the tops. For a 9×13 pan, pour all batter in and spread evenly.
7. Bake for 25–30 minutes for round pans, or 35–40 minutes for a 9×13, or until a toothpick in the center comes out clean or with a few moist crumbs. Do not overbake.
8. Let the cakes cool in the pans for 10 minutes. Turn them out onto a cooling rack and let cool completely before frosting.
9. To make the frosting: beat the cream cheese and butter together until smooth. Add vanilla. Slowly add powdered sugar until you reach a spreadable texture. If the frosting is too thick, add a splash of orange juice or milk.
10. Place one cake layer on your plate. Spread a layer of frosting. Add the second cake layer and frost the top and sides. Smooth or make small swirls with a spatula. Garnish with a few reserved chopped nuts or thin orange slices.

this Recipe

HOW TO SERVE Hands down, this is the only cake my hubby will eat for Easter!

Serve this cake at room temperature. Cut precise slices with a sharp knife warmed under hot water and wiped dry for clean edges. You can offer extra frosting on the side for those who love more cream cheese. For a fresh touch, serve with a small bowl of berries or a spoon of whipped cream. If you bring the cake to a family meal or potluck, it sits well on a buffet table and pairs nicely with coffee or tea. If you need ideas for potluck desserts, the list of 70 easy potluck ideas can inspire matching sides and drinks.

STORAGE & FREEZING : Hands down, this is the only cake my hubby will eat for Easter!

To store: Keep the frosted cake in an airtight cake keeper or cover it with a large bowl. Store at room temperature for up to two days. For longer storage, keep it in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes before serving so the frosting softens.

To freeze: Freeze unfrosted layers wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw in the fridge overnight, bring to room temperature, then frost. You can also freeze a fully frosted cake for up to one month; wrap tightly and thaw in the fridge.

SERVING SUGGESTIONS

• Pair with a cup of hot coffee or orange tea to match the citrus notes.
• Top slices with a dollop of whipped cream and a few toasted nuts.
• Add a small scoop of vanilla ice cream for a dessert vibe.
• Garnish with candied orange peel for a bright, festive look.

VARIATIONS

• Orange Glaze: Skip the cream cheese and drizzle an orange glaze made with powdered sugar and orange juice.
• Pineapple-Carrot: Fold in 1/2 cup crushed pineapple (drained) for a moist, tropical hint.
• Spiced Walnut: Add extra spices and top with toasted walnuts for crunch.
• Chocolate Drip: Add a thin chocolate ganache drip over the cream cheese frosting for a richer look. For a cookie-studded twist, think about a filling idea inspired by Biscoff stuffed cookies and swirl a small amount of cookie butter into the frosting for a different flavor.

FAQs

Q: Can I make this cake without nuts?
A: Yes. Skip the nuts and the cake will still be moist and tasty. Many people prefer it nut-free for family meals.

Q: Can I use oil substitutes like applesauce or butter?
A: You can replace half the oil with applesauce for a lighter cake. For butter, melt it and use the same amount, but the flavor will be richer.

Q: How do I keep the cake from drying out?
A: Do not overbake. Check at the lower end of the bake time. Also, wrap cooled layers well if you store them for later.

Q: Can I make cupcakes instead of a cake?
A: Yes. Bake at 350°F for 18–22 minutes in a muffin tin. Fill liners two-thirds full and test with a toothpick.

Q: How do I get smooth frosting edges?
A: Use a small offset spatula and turn the cake on a cake stand or plate. Chill the cake for 10 minutes between crumb coat and final coat for smoothness.

Q: Can I use powdered buttermilk instead of yogurt?
A: Yes. Rehydrate the powdered buttermilk per package directions and use it in place of yogurt.

MAKE-AHEAD TIPS FOR Hands down, this is the only cake my hubby will eat for Easter!

• Bake the layers one or two days ahead. Wrap each layer well and store in the fridge. Frost on the day you serve for the best look.
• Make the frosting the day before and keep it chilled. Whip it for 30 seconds before spreading to restore a soft texture.
• If you need to travel with the cake, freeze the frosted cake for 20–30 minutes to firm the frosting. This helps prevent smudges while moving.
• Prepare carrot shreds and zest oranges the day before and store them in a covered container in the fridge to save time the day you bake.

Carrot and Orange Spice Cake

A soft and sweet carrot cake spiced with cinnamon and orange zest, topped with creamy frosting, perfect for Easter.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cup light brown sugar, packed
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 2 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground ginger (optional)
• 3 large eggs, room temperature
• 1 cup vegetable oil or light olive oil
• 0.5 cup plain yogurt or sour cream
• 2 Tbsp orange juice
• 2 Tbsp orange zest (from 1 large orange)
• 2 cups finely grated carrots (about 3 medium carrots)
• 0.5 cup chopped walnuts or pecans (optional)
• 1 tsp vanilla extract

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• 0.5 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1 Tbsp orange juice or milk to thin if needed

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment if you like. If you use a 9x13 pan, grease it well.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until even.
3. In a separate bowl, beat the eggs. Add the oil, yogurt, orange juice, orange zest, and vanilla. Mix well until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until just combined. Do not overmix.
5. Fold in the grated carrots and chopped nuts gently until they spread through the batter. The batter will be thick but moist.

Baking

1. Divide the batter between the two prepared pans and smooth the tops. For a 9x13 pan, pour all batter in and spread evenly.
2. Bake for 25–30 minutes for round pans, or 35–40 minutes for a 9x13, or until a toothpick in the center comes out clean or with a few moist crumbs. Do not overbake.
3. Let the cakes cool in the pans for 10 minutes. Turn them out onto a cooling rack and let cool completely before frosting.

Frosting

1. To make the frosting: beat the cream cheese and butter together until smooth. Add vanilla.
2. Slowly add powdered sugar until you reach a spreadable texture. If the frosting is too thick, add a splash of orange juice or milk.

Assembly

1. Place one cake layer on your plate. Spread a layer of frosting. Add the second cake layer and frost the top and sides. Smooth or make small swirls with a spatula. Garnish with a few reserved chopped nuts or thin orange slices.

Notes

Serve at room temperature. For clean slices, use a knife warmed under hot water. Pair with coffee or tea, and consider adding berries or whipped cream on the side.