Orange Carrot Cake
There’s just something about this orange carrot cake that feels like the official dessert of spring. Maybe it’s the cozy warming spices, the fresh citrus, or the fact that it always makes an appearance at my Easter brunch every year without fail. Either way, this orange carrot cake is my go-to for celebrating the season and a must in the kitchen when spring makes its appearance. It’s fluffy, moist, perfectly spiced, and has a bright orange flavour that makes it feel fresh and light—without being too sweet. If you’ve tried my orange carrot cake muffins, this is the same dreamy batter, just baked into a cake and without the streusel or walnuts. Simple, nourishing, and so delicious. You can totally still add in walnuts or any nut to this cake, but I prefer this cake batter simple with a beautiful cream cheese icing, it’s divine!
What You’ll Need
This orange carrot cake recipe uses simple, wholesome ingredients you probably already have on hand—like Greek yogurt, maple syrup, fresh orange juice, and shredded carrots. It’s naturally sweetened, full of fibre, and made with warming spices that feel like a hug in every bite.You can totally customize it, too. Want to fold in chopped walnuts? Go for it. Not feeling the orange? Leave it out and keep it classic. It’s one of those forgiving bakes that still turns out soft, moist, and just the right amount of sweet—every time.
ORANGE CARROT CAKE CHECKLIST
whole wheat flour or GF flour
baking powder
baking soda
spice blend: cinnamon, nutmeg, ground cloves, all spice, sea salt
Greek yogurt or coconut yogurt
avocado oil or coconut oil
eggs or applesauce
vanilla
maple syrup or honey
fresh squeezed orange juice & orange zest
shredded carrotsoptional: crushed nuts pecans/walnuts (leave out for a smoother cake crumb)
Making the Orange Carrot Cake
Preheat oven to 350 degrees! This is one of those bakes that feels special, but is secretly so easy to throw together. You’ll start by mixing all your dry ingredients together. Start by mixing your warm spices like cinnamon, nutmeg, cloves, and allspice make the whole kitchen smell like spring. Then add your spice mix to your flour, baking soda and baking powder.
In a separate bowl, whisk together all the wet ingredients. The Greek yogurt keeps things super moist, while maple syrup and fresh orange juice bring just the right amount of natural sweetness. That orange zest? It makes the flavour pop, and what better way to call in spring with fresh zested orange. Once you have your greek yogurt, maple syrup, eggs, avocado oil, vanilla, and fresh orange juice & zest all whisked together, add your wet ingredients to your dry ingredients. Fold gently, until just mixed – don’t over mix here!
Once the wet meets the dry, fold in the shredded carrots and pour everything into a cake pan. If you want a layered cake, separate it into two cake pans evenly! Smooth the top, pop it in the oven, and let it bake into golden perfection. I bake mine for about 40-45 minutes! While that’s baking, I love to whip up my perfect cream cheese icing. It’s silky, tangy-sweet, and just thick enough to swoop into dreamy swirls. See the recipe below for my perfected icing that balances flavour and texture beautifully—ideal for my carrot cake, my muffins, or even cinnamon rolls.
The result is a soft, spiced cake with citrusy brightness and a cozy crumb—no streusel or add-ins needed. Just pure, carrot cake magic. I love to do mine as a layered cake with a delicious classic cream cheese icing in between the layered and on top! Everything about this combo is just the perfect way to welcome in the spring season…
Whether you’re celebrating Easter, hosting a spring brunch, celebrating the spring season, or just craving something cozy and citrusy, this orange carrot cake is a delightful choice. Let me know if you give it a try, I’d love to see your creations and know if you love it just as much as I do!
Orange Carrot Cake Recipe
Orange Carrot Cake
A soft, warmly spiced carrot cake made with wholesome ingredients like Greek yogurt, maple syrup, and fresh orange zest. Perfect for spring celebrations, Easter brunch, or an anytime treat, it's just pure, fluffy carrot cake magic and goodness.
Ingredients
Dry Ingredients
- 1½ cups whole wheat flour or your choice of flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp all spice
- ¼ tsp sea salt
Wet Ingredients
- 1 cup greek yogurt or coconut yogurt
- ⅓ cup avocado oil or coconut oil, olive oil
- 2 eggs or ½ cup apple sauce
- 2 tsp vanilla
- ½ cup maple syrup or honey
- ½ cup fresh squeezed orange juice
- 4 tbsp orange zest
- 2 cups shredded carrots
Cream Cheese Icing
- 8 oz cream cheese room temp
- ½ cup grass fed butter room temp
- 2-3 cups powder sugar
- 1 tsp vanilla
- pinch sea salt
- optional: 1/2 tbsp orange zest for spring inspired twist
Instructions
- Preheat oven to 350°. You’ll start by mixing your dry ingredients together. Your spices: cinnamon, nutmeg, cloves, allspice, and sea salt. Then add that to your baking powder & soda and flour mixture
- In a separate bowl, whisk together your wet ingredients. The Greek yogurt, eggs, maple syrup, avocado oil, vanilla, orange juice & zest.
- Now add the wet ingredients to your dry. Gently fold these together until just mixed- don't over mix here. Fold in your shredded carrots until just combined.
- Pour the batter into a cake pan, and smooth the top, Separate into two cake pans evenly for a layered cake! Pop in the oven for 40-45 minutes! Check with a tooth pick.
Cream Cheese Icing
- In a medium bowl, beat together the cream cheese and butter until completely smooth and fluffy.
- Gradually add the powdered sugar, mixing on low to start. Mix in vanilla, sea salt, and milk if needed to thin it out slightly. Add orange zest for a spring twist!
- Whip until light, creamy, and spreadable – do not over mix!!! Chill in the fridge before frosting if you’d like it extra thick.
