Orange Infused Carrot Cake with Cream Cheese Frosting
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
A simple carrot cake but infused with flavours of orange and loaded with walnuts and topped with zesty cream cheese frosting
  • •All purpose flour : 1½ cup
  • •Carrot (finely grated) : 1 cup
  • •Coconut (shredded) : ⅓ cup (optional)
  • •Walnuts (chopped) : ⅓ cup
  • •Zest of orange : 2-3 tbsp
  • •Pinch of salt
  • •Ground cinnamon : 1 tsp
  • •Brown sugar (light) : ¼ cup
  • •Honey : ½ cup
  • •Baking powder : 1 tsp
  • •Eggs (large) : 2
  • •Sunflower oil : ½ cup (+/- 1 tbsp)
  • •For frosting :
  • •Butter : 4 tbsp softened
  • •Cream cheese : ¼ cup
  • •Confectioner’s sugar : 1 cup
  • •Orange juice : 2 tsp
  1. Lightly grease an 9 – inch round cake pan and if requires line it with parchment paper.
  2. Sift the flour, salt, baking powder, ground cinnamon in a large bowl and stir in the brown sugar.
  3. In a separate bowl, beat the eggs well and add the oil and honey to it. Mix them really well.
  4. Add the oil, honey and egg mixture to the above dry ingredient bowl and mix well.
  5. Stir in the grated carrot, shredded coconut, orange zest and chopped walnuts.
  6. Pour the mixture into the prepared cake tin and bake in a pre-heated oven at 350 F for 25-30 minutes or until it feels just firm to the touch.
  7. Cool in the pan.
  8. Meanwhile make the cream cheese frosting.
  9. In a bowl, beat together the butter, cream cheese, confectioner’s sugar and orange juice until the mixture is fluffy and creamy.
  10. Turn the cake out of the pan and spread the frosting and then decorate with walnut pieces.
Adjust the oil as per your requirement, you can add or subtract 1 tbsp oil if requires. Grate the carrots very finely. Coconut is optional, if you wish you can skip it. Instead of orange juice, you can add lemon for more citrus flavour.
Recipe by Honest Cooking by Mercato Fabbrica at