Moist Carrot and Cream Cheese Cake with Citrus Twist
This carrot cake combines freshly grated carrots with a moist crumb, enriched by cream cheese and a hint of orange peel. It features a tender, tender crumb with a lightly spiced aroma and a subtle citrus flavor, finished with a creamy frosting. The final cake has a rustic, inviting appearance with a moist texture that stays fresh for days.
Equipment
- Mixing bowls
- Grater
- Measuring cups and spoons
- Rubber spatula
- Cake pan (8-inch round)
- Parchment paper
Ingredients
- 2 cups grated carrots freshly grated
- 1 cup all-purpose flour
- 1 cup white sugar granulated
- 1/2 cup vegetable oil
- 3 large eggs
- 4 oz cream cheese softened
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest freshly grated
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, whisk together the eggs, sugar, and vegetable oil until the mixture is smooth and slightly fluffy, filling the air with a gentle hum as you beat.
- Gently beat in the softened cream cheese until the batter is creamy and well combined, imparting a slight tang and richness.
- Stir in the vanilla extract, orange zest, and grated carrots, mixing until the carrots are evenly coated and the mixture looks vibrant and speckled.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet batter using a spatula, just until combined. The batter will be thick but moist.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface. Tap the pan lightly on the counter to settle the batter and release any air bubbles.
- Bake in the preheated oven for 40-45 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. The cake will smell warm and spicy with a citrus hint.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. The cake will be moist, tender, and fragrant.
- Once cooled, spread a layer of cream cheese frosting or enjoy the cake plain to savor its natural moisture and flavor.
Notes
For extra moisture, brush with orange syrup before serving. This cake keeps well for several days when stored in an airtight container refrigerated; bring to room temperature before serving for best flavor and texture.