Rich and dense, but not heavy, this twist on a traditional carrot cake introduces a bright pop of flavor with a layer of sweet-tart orange curd. A family favorite for Easter dessert!
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Why This Carrot Cake is a Winner
I love a good carrot cake, especially at the start of spring. Every Easter growing up, my mother made a delicious orange-glazed carrot cake from the Junior League of Jackson’s beloved Southern Sideboards {affiliate link}, which our whole family loved.
When the holiday rolled around one year, I found myself with a lot of orange curd in the fridge from a tartlet experiment, so we decided to try using it in our annual cake.
Long story short: we ended up loving the creamy curd filling even more than the glaze! Several cakes, and a few recipe tweaks later, we had found a new Easter tradition in this Carrot Cake with Orange Curd. Here’s what we love most about it:
- Great Flavor. This cake is lightly spiced, with moist, dense, but not heavy, crumb. It has a good proportion of freshly shredded, sweet carrots. The orange curd adds a bright, sweet-tart flavor between the layers, and the cake is finished with a not-too-sweet cream cheese frosting.
- Easy to Make. While this cake does take a bit of time to make, it can be prepped in stages for stress-free holiday baking. Plus, the cake batter can be mixed by hand with a whisk, so you don’t have to pull out your hand mixer or stand mixer (unless you want to!).
- Beautiful Dessert. The combination of flavors and the presentation of this cake are rich and satisfying, elegant, and perfect for a special occasion dessert table.
What You’ll Need
For the cake:
- All-purpose flour. The backbone of our cake, providing structure. Measuring it by using a “spoon and sweep” method in a dry measuring cup, or weigh it.
- Baking Powder and Soda. To give our cake the perfect rise. Since these staple ingredients can sit in the pantry for a while, ensure they’re fresh!
- Salt. I use regular (table) salt for this recipe as a flavor enhancer.
- Spices. Ground cinnamon and nutmeg introduce classic, warm flavors to the carrot cake. These spices will mingle with the carrot and sugars to create a cozy, nostalgic flavor.
- Sugars. A blend of light brown sugar and granulated sugar adds depth of flavor and moisture to the cake. The molasses in the brown sugar adds a hint of caramel.
- Large Eggs. They bind the ingredients together and add richness. Ensure they’re at room temperature for a smoother batter.
- Vegetable Oil. The secret to a moist cake. Unlike butter, oil keeps the cake tender even when cold.
- Carrots. The star ingredient. Fresh, whole carrots, peeled and shredded finely, offer the best flavor and texture. I tend to avoid pre-shredded carrots, as they’re often drier and have a more muted flavor.
- Chopped Pecans. While optional, I recommended adding pecans for their crunchy texture and nutty flavor, which beautifully complement the soft cake crumb and spices. Toast the pecans for the best flavor.
A note on shredding carrots for cake: You can grate the carrots using the small shredding disc on a food processor or, with a little more elbow grease, a box grater. I prefer that the carrot pieces be on the smaller side, so when using the food processor, I often give them a rough chop after shredding (just two or three short pulses) to break up any long pieces.
For the curd filling:
- Fresh Oranges and Lemons. The foundation of our curd, adding a vibrant burst of citrus to the cake. You’ll need the zest and juice from these fruits to achieve a bright, tart, and sweet flavor that perfectly balances the richness of the cake and frosting.
- Large Egg Yolks. These thicken the curd and give it a luxurious, smooth texture. They also contribute a rich depth of flavor. Be mindful to separate the yolks cleanly from the whites to prevent any unwanted flavors or textures in your curd.
- Granulated Sugar. This sweetens the curd to just the right level, offsetting the tartness of the citrus. The sugar also helps in the thickening process, creating that perfect spoonable consistency.
- Unsalted Butter. Adds creaminess and shine, rounding out the citrus flavors with a velvety finish. Cut it into small cubes to make it easy to mix into the curd.
For the cream cheese frosting:
- Brick-style Cream Cheese. Tub cream cheese often contains additives that make it spreadable but can result in a frosting that’s too soft or even runny. The brick form ensures your frosting will be thick, creamy, and able to hold its shape beautifully atop your cake.
- Unsalted Butter. This ingredient brings a silky smoothness to the frosting, making it spreadable and lush and helping it set up in the fridge. Ensure the butter is softened to room temperature so it mixes well with the cream cheese.
- Vanilla Extract. Just a touch adds a light vanilla flavor to the frosting, reminiscent of cheesecake.
- Confectioner’s Sugar (Powdered Sugar). I like my cream cheese frosting to be not too sweet so that it complements the flavors of the cake without overwhelming it. Sift the sugar to prevent lumps and guarantee a velvety frosting texture.
How to Make the Orange Curd Filling
You’ll need to prepare the orange curd filling in advance of making the cake so that it has time to chill and thicken. I like to do this the day before I assemble the cake.
- Combine Ingredients: In a small saucepan, whisk together the egg yolks, citrus juices and zest, sugar, and a pinch of salt.
- Cook the Curd: Place the saucepan over medium-low heat. It’s important to stir the mixture constantly while it’s cooking to prevent the egg yolks from scrambling. You’ll know the curd is ready when it thickens enough to leave a clear trail on the back of a spoon, typically after 8-9 minutes.
- Finish with Butter: Once off the heat, add the cubed butter to the curd. Stir well until the mixture becomes glossy and smooth.
- Cool and Chill: Transfer the curd into a bowl (made of non-reactive material such as stainless steel, plastic, glass, or ceramic to avoid any reaction with the citrus). To prevent a skin from forming on its surface, lay a piece of plastic wrap directly on the curd. You can use the curd after refrigerating for at least 3 hours, but I prefer to let it sit overnight for the best thickness and flavor.
How to Make the Carrot Cake Layers
- Prepare Cake Pans: You’ll need two 9×2-inch round cake pans. High-quality pans like the Williams-Sonoma Goldtouch Pro Nonstick Cake Pans (pictured) or Fat Daddio’s Anodized Aluminum Round Cake Pans {affiliate link} are excellent choices for even baking. Line the cake pans with parchment circles and lightly grease both the parchment and the pan sides with cooking spray. Cut the parchment rounds yourself or purchase pre-cut {affiliate link} for convenience.
- Organize Your Ingredients: Separate your ingredients into wet and dry. Use two large bowls for mixing, prioritizing a larger size for the dry ingredients since you’ll eventually combine everything into this bowl.
- Mix Dry Ingredients: In the larger bowl, mix your dry ingredients—flour, baking powder and soda, salt, and spices. Whisk or sift them together to ensure they’re well combined and aerated.
- Combine Wet Ingredients: In the second bowl, whisk the sugars and eggs until thick. If you don’t want to whisk by hand, feel free to use a stand mixer or hand mixer set to a low speed. Gradually incorporate the oil in a steady stream until fully emulsified. Then, stir in the shredded carrots and, if using, the pecans.
- Combine Wet and Dry: Use a rubber spatula to gently fold the wet ingredients into the dry, mixing just until you no longer see any streaks of flour. To ensure a tender crumb, don’t overmix.
- Bake: Evenly distribute the batter between your prepared pans. Bake in a preheated 350 degrees F oven for 30-35 minutes. A cake tester should come out clean when inserted into the centers.
- Cool: Allow the cakes to cool in their pans on a wire rack for about 15 minutes to settle. Then, carefully invert the cakes onto the racks, peel off the parchment paper, and let them cool completely at room temperature.
How to Make the Cream Cheese Frosting
I’m not the biggest fan of loading up this carrot cake with cream cheese frosting. Don’t get me wrong: I love the stuff. I’m not averse to eating it with a spoon when there are leftovers in the bottom of the mixing bowl.
For this particular cake, where the layers are sandwiched with the creamy, brightly-flavored orange curd, I find that all you really need is a layer of cream cheese frosting on top to round out the flavors. Here’s how I make it:
- Mix Cream Cheese and Butter: Start with room temperature cream cheese and butter to ensure a smooth frosting. Place them in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until the mixture is smooth and creamy, about 2 minutes.
- Add Vanilla and Powdered Sugar: Scrape down the sides of the bowl, then mix in the vanilla extract. Gradually add the powdered sugar in three additions to avoid a powdered sugar cloud. Start on low speed to incorporate the sugar, then increase to medium-high speed, whipping until the frosting is fluffy, about 3-4 more minutes.
Make ahead: I usually make the frosting when the cake layers are almost cooled, but preparing it ahead of time can also be a great time-saver. Simply whip up the frosting, then store it in an airtight container in the refrigerator. This can be done up to 3 days before you plan to use it.
Given that both butter and cream cheese stiffen when cold, it’s essential to allow the frosting to return to room temperature before you start decorating your cake. This ensures it spreads or pipes beautifully. Once it’s at room temperature, give the frosting a quick re-whip in the mixer for a minute or two to bring back its smooth, fluffy texture.
How to Assemble the Carrot Cake
- Layer the Cake: Place the first cake layer on your serving platter. This will be the base for your masterpiece!
- Spread the Orange Curd: Gently spread the orange curd over the base layer, leaving a ½-inch margin around the edges. This prevents the curd from spilling out once the second layer is placed on top.
- Add the Second Layer: Carefully position the second cake layer on top of the curd. Press down slightly to secure it in place.
- Frost the Cake: Using an offset spatula {affiliate link} or a piping bag fitted with your choice of tip, frost the top of the cake. For the rosettes shown here, I used a Wilton 1M open star tip {affiliate link}. When decorating cakes, I like to use disposable pastry bags {affilliate link} for easy cleanup. If you’re piping rosettes, start from the center of the cake and work your way outward in circular motions.
Serving the Carrot Cake
This cake is delicious when served fresh, but it truly shines the day after it’s made. Allowing it to sit overnight lets the bright, citrusy notes of the orange curd deeply infuse into the moist layers of carrot cake, for a better blend of flavors.
To enjoy it the next day, cover and refrigerate the cake after assembly. I like to store it in a round cake carrier {affiliate link}. (I got mine from a Pampered Chef party decades ago; I don’t think they make it anymore, but the one I linked is similar.)
Remove the cake from the fridge about 30 minutes before serving to take the chill off. Should you have any leftovers, they will keep well in the refrigerator for up to 3 days.
Note About the Filling
Much like the orange glaze in the carrot cake that inspired this recipe, the curd will soak into the cake layers a bit the longer it sits. On the day after assembly, you won’t find a terribly thick curd layer when the cake is sliced, but the center of the cake will have developed a lovely, bright orange flavor.
In my many experimentations with this cake, I tried making a thicker curd filling that would form a discernible layer, and we didn’t really love it. Much like copious cream cheese frosting, we found too much curd to be overpowering, detracting from the carrot cake itself.
More Spring Dessert Recipes
- Vanilla Pound Cake (use it to make Strawberry Shortcake or a Trifle!)
- No-Bake Cheesecake Cups with Graham Crumble Topping
- Strawberry Rice Krispie Treats
- Lemon Cream Mixed Berry Tart
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📖 Recipe
Carrot Cake with Orange Curd
Ingredients
For the Orange Curd
- 4 large egg yolks
- ½ cup granulated sugar
- 1 tablespoon grated orange zest
- 1 teaspoon grated lemon zest
- ¼ cup orange juice , preferably freshly-squeezed
- 1 tablespoon fresh lemon juice
- pinch salt
- 4 tablespoons unsalted butter , cut into small pieces
For the Cake
- 2 cups all purpose flour (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup light brown sugar , lightly packed
- 1-½ cups granulated sugar
- 4 large eggs
- 1-¼ cups vegetable oil
- 3 cups finely-shredded carrots (about 1 pound of whole carrots, peeled; use the small holes of a box grater or the fine-shredding disc of a food processor to shred)
- ½ to ¾ cup chopped pecans (optional, but recommended)*
For the Cream Cheese Frosting
- 12 ounces brick-style cream cheese , room temperature
- 12 tablespoons unsalted butter , room temperature
- ½ teaspoon vanilla extract
- 2 cups sifted confectioners sugar
Instructions
Make the Orange Curd
- In a small saucepan, whisk together all ingredients except for butter, until combined. Cook over medium-low heat, stirring constantly, until curd is thick enough to coat the back of a spoon, about 8-9 minutes. Remove from heat and stir in butter a few pieces at a time, until melted and smooth.
- Transfer curd to a non-reactive bowl, place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming, and refrigerate until well-chilled, at least 3 hours, or overnight.
Make the Cake
- Preheat oven to 350 degrees F with rack in the middle position. Line the bottoms of two 9-inch cake pans with parchment rounds and lightly spray the papers and sides of the pan with cooking spray.
- In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another large bowl, whisk together eggs and sugars until thick and smooth (you can also use a hand or stand mixer here). Slowly add the oil in a steady stream, while whisking, until fully combined and emulsified. Stir in carrots and pecans (if using). Fold wet ingredients into the dry ingredients until no streaks of flour remain.
- Divide cake batter evenly between the two prepared pans. Bake 30-35 minutes, until a cake tester inserted into the center comes out clean. Remove from oven and let cakes cool in the pans for about 15 minutes. Invert cakes from pans onto wire racks to continue cooling, peeling off the parchment rounds. Cool completely.
Make the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip together cream cheese and butter until smooth, about 2 minutes. Mix in the vanilla.
- Add confectioner's sugar in 3 additions, mixing on low speed until incorporated, and scraping the bowl between additions. Beat on medium-high speed until smooth, about 2-3 minutes more.**
Assemble the Cake
- Place one cake layer on a platter. Spread the cake with the orange curd, leaving a ½-inch border. Top with the second cake layer.
- Decoratively pipe or spread cream cheese frosting onto the top of the cake. Serve, or cover and refrigerator for storage. Cake is better on the second day. Remove from the refrigerator 30 minutes prior to serving to allow frosting to soften a bit.
Julie D. says
The best carrot cake recipe I’ve tasted to date!
Amanda Biddle says
I’m so glad to hear that, Julie! I’m about to refresh this post with new photographs to promote this spring. :) Happy you enjoyed it as much as my family does!
Blair says
Wow, such beautiful photos and I’m sure the cake is delicious!!!
Razena | Tantalisemytastebuds.com says
I have not used orange curd recently, but this is a lovely way of adding a different flavour to a carrot cake.
Jenn says
This carrot cake looks amazing and sounds delicious. I’ve never tried making one but I’m feeling a bit more inspired after seeing these amazing pics. I do know, however, that there is no way I’ll be able to ice the cake as nicely as you did.
Uma Srinivas says
Looks beautiful, New ingredients, love it :) Orange and carrot combinations are awesome!
Christine | Mid-Life Croissant says
So pretty and yum! Our wedding cake was carrot cake. didn’t have orange curd though. May be time to renew the vows!!
Farida says
love it, the cake is beautiful, and I love orange flavor, never had the curd anyway, should try it, thanks for sharing, pinned!