Carrot Cake With Salted Orange Cream Cheese Frosting is the perfect dessert for spring. A one-layer moist and tender cake is topped with an irresistible citrus-kissed cream cheese frosting. Just the right size for brunch or a small gathering, this beautiful Carrot Cake With Salted Cream Cheese Frosting is a carrot cake lover’s dream!
Look no further for the perfect carrot cake recipe. This one has a soft, moist crumb that’s plumped up by grated carrots and crushed pineapple. We’ve upgraded the classic cream cheese frosting, imbuing it with orange zest and coarse salt for an outstanding sweet, salty, and citrusy combo. Double the recipe if you expect a crowd, using a GoodCook AirPerfect Nonstick 13×9” Oblong Pan for baking.
Carrot cakes are often two or three layer stacked cakes, but this easy recipe is baked and frosted right in a GoodCook 8×8” Square Cake Pan. Ideal for beginner bakers and beyond, this cake recipe is simple and easy to follow.
Cake Baking Essentials
To get started on this Carrot Cake With Salted Orange Cream Cheese Frosting, you’ll need a few GoodCook Baking essentials – a GoodCook 8×8” Square Cake Pan, a GoodCook Touch 5 QT Mixing Bowl, a GoodCook Classic Box Grater, and a GoodCook Touch Spatula Spreader. Once you’ve got your ingredients and baking tools ready, you’re that much closer to enjoying a yummy carrot cake!
Bake & Share
Happy Carrot Cake Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Carrot Cake With Salted Orange Cream Cheese Frosting
Single layered carrot cake with Salted Orange Cream Cheese Frosting is easy and beautiful to make. Perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 9 small pieces
- 1/4 cup canola oil
- 1/4 cup unsweetened apple sauce
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/2 tsp vanilla extract
- 1/2 cup canned crushed pineapple, drained
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup powdered sugar, sifted
- 1 (8 oz package) cream cheese, room temperature
- zest from 1 large orange
- 1/4 tsp kosher salt
Heat oven to 350°F, and generously spray a 8×8-inch square pan with non-stick cooking spray. In a large bowl, with a wooden spoon stir together the oil, apple sauce and sugar. Add the eggs, vanilla, pineapple and carrots.
In a separate bowl, mix together with a whisk the flour, baking powder, baking soda, and cinnamon. Combine the dry ingredients to the wet and stir until combined.
Pour the batter into the prepared pan, and bake for 25-30 minutes, until nicely golden brown and starting to pull away from the edges. Remove cake from oven and let it cool, you will see that it will sink a little bit in the middle but it is ok.
As the cake cools you can start making the frosting. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and powdered sugar. Beat on medium-high speed until completely smooth and glossy.
Add room-temperature cream cheese and beat on medium-high speed until smooth and creamy. Add orange zest from 1 large orange and kosher salt and continue beating until incorporated. Frost cooled cake and enjoy.
Recipe inspired by: Dessert for Two