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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.
Course Brunch, Dessert
Keyword carrot cake, easter
Author eastongilowski

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.