Go Back Email Link
–+ servings
Print

Layered Carrot Cake with Orange Cream Cheese Frosting

A delicious Layered Carrot Cake with Orange Cream Cheese Frosting.  Pumpkin puree is added to this cake batter to make this cake rich and tender!
Course Cake
Keyword carrot cake, cream cheese frosting
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Jo-Anna Rooney

Ingredients

Orange Cream Cheese Frosting:

  • 1 1/2 8 oz packages of cream cheese at room temperature (12 oz total)
  • 1/4 cup butter
  • 1 1/2 cups icing sugar (powdered sugar)
  • 1 tbsp frozen orange juice concentrate
  • 1 tsp grated orange zest

Carrot Cake:

  • 1 3/4 cups all purpose flour
  • 1/4 cup ground flaxseed or ground chia seeds I used 2 tbsp whole chia seeds (See Tips above)
  • 1 tbsp ground cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup canned pure pumpkin (not pie filling)
  • 1 cup lightly packed brown sugar
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil (or canola oil)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cups walnuts
  • 1/2 cups shredded sweetened coconut

Instructions

Orange Cream Cheese Frosting:

  • First make the icing. Beat together the cream cheese and butter until it is smooth.
  • Slowly add the icing sugar and mix until smooth.
  • Add the orange juice and zest, mix well.
  • Refrigerate until you are ready to use it.

Carrot Cake:

  • Preheat your oven to 350 degrees F.
  • Prepare 2 round 9-inch cake pans. You can grease and flour them or line the bottom of the pans with parchment paper like I did in this post.
  • In a large bowl whisk together the flour, chia seeds, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Set aside.
  • Using a stand mixer with the paddle attachment, combine the pumpkin, sugar, buttermilk, vegetable oil, eggs and vanilla. Mix well.
  • Add the dry ingredients slowly to the wet ingredients, and using a spoon stir until the dry ingredients are moistened.
  • Then gently add the carrots, nuts and coconut. Hand mix.
  • Divide the cake batter evenly between the 2 pans, and bake for 30 minutes, or until a toothpick inserted into the centre of the cakes come out clean.
  • When done baking, cool the cakes in their pans for 10 minutes before turning them out onto a wire rack.
  • When the cakes have cooled completely, you can ice them!