A Moist Carrot Orange Cake Recipe, that when sliced, is all about the vibrant orange carrots, sunny orange zest and the richness of real yogurt.
Carrot Cake Recipe Memories – Good and Bad
A Carrot Cake, that when sliced, is all about the orange carrots, sunny orange zest and the richness of real yogurt.
Easter of 2020, and I became a real Brat! No easter egg hunt with my grandchildren, chocolate bunnies and no Carrot Cake for my family.
Usually a carrot cake is one I make for the kids, when I start to see bunnies darting around my yard in spring.
I let that darn Covid-19 rob me of a beautiful day. First time in my life, I wore black on Easter Sunday! But then, something happened.
As my only visitors that spring of 2020 were squirrels, birds, deer and rabbits (trust me), I was beginning to feel like Beatrix Potter. Those cheerful critters gave me an attitude adjustment. I’m making Carrot Cake, if only for me!
A Carrot Cake Worth Stealing – Even By The Rabbits!
There’s a little patch of grass in my yard where the rabbits like to gather. They nibble on clover and, I imagine, gossip about which neighbor has the best vegetable garden. One day, as I watched them from the kitchen window, I wondered, if I baked a carrot cake so rich with the flavor of real carrots, would those rabbits be tempted to hop right up to my doorstep and try to steal a slice?
That thought became a challenge.
Most carrot cakes, I find, taste more like spice cake with a few orange flecks tossed in for good measure. Pretty, yes, but where’s the carrot? I wanted a cake that celebrated carrots as the star ingredient, not just a supporting actor hiding behind cinnamon and sugar.
So, I began experimenting: roasting the carrots first to bring out their natural sweetness, puréeing some for moisture while folding in finely grated carrots for texture. I wanted every bite to sing of that earthy, sweet, sunshine flavor that only fresh carrots can give.
Carrots Bunnies And Other Spring Happenings
I took a long drive to where I grew up. Remembered so many beautiful stories and faces from my childhood.
Sailboats were sitting still at dock, lifeless. Few people out. Spring green everywhere.
Then I drove to the home where my sisters and I entered into our adult years, and my first 2 children were born: acres and acres of lush farmland. It was there, that it happened.
A Visit To The Countryside Where Creative Recipes Are Inspired
I saw a huge John Deere piece of farm equipment, that iconic bright green and yellow.
A recent HGTV television commercial came to mind, “Life might be standing still right now but the earth is full of life…”
I came home, opened my fridge and there was this bundle of bright orange carrots smiling at me. CARROT CAKE, they whispered? Oh Yes, I replied!
Carrot Cake Recipe Must Be About The Carrots!
While I have had carrot cakes much of my life, dating back to the early 70’s. When I had my first, I saw lots of variations; one even showcasing pineapple in the carrot cake.
I tried some of the recipes, but the carrots didn’t seem to dominate the cake. I wanted a carrot cake, that any bunny from my yard would be proud to steal from me!
While peeling and grating carrots, looking out the window at trees that were coming alive after a long winter’s sleep, I realized how grateful I was to live in a place that has season changes.
Perhaps life for us humans wasn’t going to change any time soon with the monster pandemic robbing us of life as we knew it, but life, movement and change was happening in nature.
Spring Bunnies And Carrots
The grass was beginning to grow, birds were busy from sunup to sundown, flowers were blooming and the sun began to draw me, once again, outside.
Dare I say I also became inspired to create a Carrot Risotto to actually look like a carrot? Strange times call for strange creativity!
The Best Moist Carrot Orange Cake Of A Pandemic Year
I must admit, since I put so much thought into this carrot cake, gave it so much importance during lean and unusual times, it turned out to be one of the best carrot cakes I’ve ever made.
I didn’t want to suffocate this perfectly ‘carroty’ carrot cake with icing, or drown out the carrots with other ingredients that were not supporting actors to the carrots.
Instead, I wanted this carrot cake to always remind me, years from now, how much it meant to enjoy a carrot rich cake, alone, in springtime.
Remember always to feel the company and comfort of nature all around me, even during bustling times of life.
Smother Or Orange Reveal?
Of course, a cake this special deserved an equally thoughtful finish. Instead of the usual thick cream cheese frosting, I tried something different: why smother a beautiful orange and carrot cake with thick cream cheese when it should look, well… Orange!
I laid a stencil across the top of the cake and simply dusted a bit of powdered sugar, letting all the flecks of orange rinds and carrots shine through. The result? A carrot cake so attractive and carrot-forward that I swear I saw one of those rabbits pause mid-hop, nose twitching in approval.
Baking, after all, should be an adventure, part whimsy, part curiosity, and entirely delicious. This recipe became just that: a playful experiment that turned into a signature dessert, full of personality and genuine carrot flavor. And if I ever find a half-eaten slice missing from my kitchen counter, I’ll know exactly who to blame.
Parsnips vs Carrot Cake Recipe
Suddenly it’s Autumn and carrots seemed a faded memory of spring. So, on a whim, I tried carrot’s faded cousin in my cake, the parsnip. Dare I say, the parsnip is actually sweeter, when cooked, than carrots are?
Well, I just did, so by all means, give this exact same recipe a try in Autumn, only swap out the carrots for parsnips!
Ingredients Needed
Every ingredient in this cake has a quiet role to play, coming together to let the carrots shine just as they should.
- Carrots, freshly grated, bring the heart of the recipe, earthy sweetness and a hint of sunshine color. Their moisture keeps the cake tender without needing heavy frostings to cover it up.
- Sugar sweetens the batter just enough to balance the carrot’s natural earthiness, while eggs and a good splash of oil give the crumb its richness and softness. I chose oil over butter here, because it allows the carrot flavor to come forward, light and clean, never masked.
- A spoonful of yogurt lends a gentle tang and extra moisture, creating that irresistible tender bite that feels both wholesome and indulgent. Then there’s orange zest, just enough to wake the senses, a bright note that flirts with the carrots and makes the whole cake smell like morning light.
- The dry ingredients, flour, baking powder, baking soda, and a whisper of salt, build the structure and balance. Simple, familiar, and dependable, they let the more vivid ingredients take center stage.
- Instead of covering it all with a thick layer of frosting, I prefer the light touch of powdered sugar, sifted gently over a pretty stencil. It feels like the last snowfall of the season before spring makes its full-of-life entrance. The design makes each cake unique, a little work of edible art that celebrates simplicity and sincerity.
Equipment Needed
Every baker has a few favorite tools that feel almost like old friends, and for this cake, I keep things refreshingly simple.
- A springform pan is my go-to, it releases the cake effortlessly and keeps those tender edges intact, so not a single crumb of that golden carrot goodness goes to waste. A light mist of non-stick spray ensures the cake lifts out as easily as a rabbit darting through the garden.
- I mix everything in a sturdy mixing bowl with my trusty whisk, no fancy mixer needed here. There’s something satisfying about stirring the batter by hand, watching the ribbons of orange and gold swirl together.
- Precision matters, of course, so I always reach for my measuring cups and measuring spoons to keep the balance just right. The zest of a single orange, taken with a citrus zester or box grater, adds brightness that makes the kitchen smell like sunshine.
- For the carrots, a box grater works beautifully, especially if you’re like me and enjoy the rhythm of grating by hand. (A food processor will do the job in seconds, but the box grater feels charmingly old-fashioned, like you’re coaxing the sweetness out of each carrot yourself).
- And finally, when the cake has cooled and it’s time for that snow-like dusting of powdered sugar, I place a decorative stencil on top and sift the sugar through it to create a delicate lace pattern. It’s a simple flourish that makes the cake look as magical as it tastes.
Moist Carrot Orange Cake Recipe
Equipment
- Food processor or Box grater
- Whisk and large bowl
- 9-inch Springform pan
Ingredients
- 3 cups Carrots peeled and shredded
- 1 1/3 cup Sugar
- 4 Eggs separated
- 1 cup Oil sunflower or other light flavor
- 1 cup Yogurt
- 1 Orange juice and zest
- 2 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Powdered sugar finishing
Instructions
- Preheat the oven to 350. Rub oil or spray non-stick inside the baking pan, preferably a springform pan.
- Whisk the egg whites until fluffy and set aside. Mix the egg yolks, carrots, sugar, oil, yogurt, juice of the orange and 1 tablespoon of orange zest together (saving some zest for garnish).
- Sprinkle in the flour, baking soda, baking powder and salt and mix batter well. Fold in the whipped egg whites, well without whisking.
- Pour into prepared baking pan and bake until tester comes out clean, about an hour.
- Once cool, powdered sugar can be dusted across the top with a generous zest of orange rind.
Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.