Baking & Pastry > Cakes > Oil-Based Cakes > Carrot Cake Recipe

Spiced Oil-Based Carrot Cake with Orange Glaze

This spiced carrot cake is a delightful twist on the classic, featuring a rich blend of warm spices and a bright orange glaze. The oil ensures a moist and tender crumb, while the glaze adds a zesty citrus note that perfectly complements the earthy flavors of the carrots and spices. This cake is perfect for any occasion, from casual gatherings to holiday celebrations.

Prep Time
20 minutes
Cook Time
35-40 minutes
Servings
12
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Salt
  • 1 3/4 cups Granulated sugar
  • 1 cup Vegetable oil
  • 4 Eggs
  • 1 teaspoon Vanilla extract
  • 2 cups Grated carrots
  • 1/2 cup Chopped pecans or walnuts
  • 1/4 cup Orange juice
  • 2 cups Powdered sugar
  • 1 tablespoon Orange zest

Preheat and Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a bundt pan. This ensures easy removal of the cake after baking.

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Whisking helps distribute the ingredients evenly.

Mix Wet Ingredients

In a separate bowl, whisk together the sugar and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing the batter, as this can make the cake tough.

Add Carrots and Nuts

Fold in the grated carrots and chopped nuts (if using). Ensure they are evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Prepare the Glaze

While the cake is cooling, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice if needed to reach the desired consistency. The glaze should be pourable but not too thin.

Glaze the Cake

Once the cake is completely cool, place it on a serving plate. Drizzle the orange glaze evenly over the cake, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.

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FAQ

  • Can I use different spices?

    Yes, you can adjust the spices to your liking. Try adding a pinch of allspice or cardamom for a unique flavor. You can also adjust the quantities of the spices to your preference.
  • Can I make this cake in a loaf pan?

    Yes, you can bake this cake in a loaf pan. Adjust the baking time accordingly, as a loaf pan may take longer to bake. Check for doneness with a wooden skewer.
  • Can I add dried fruit?

    Yes, you can add dried cranberries or raisins to the batter along with the carrots and nuts. This will add extra texture and sweetness.
  • How should I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The glaze may become slightly sticky if refrigerated.