Moist carrot and orange cake that’s bursting with flavor

Let me show you how to make this delicious carrot and orange cake! It’s soft, moist, and has the most lovely fresh orange flavor. If you love a good homemade carrot cake, you really need to try this version. That little hint of citrus makes such a difference!

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Why I love this carrot and orange cake

I love how the fresh orange gives this cake a different flavor from the usual cinnamon-spiced carrot cake. The orange zest adds a lovely citrus taste that goes so well with the natural sweetness of the carrots. It’s fresh, fragrant, and really delicious!

And then there’s the texture… soft, moist, and wonderfully tender. It’s exactly how I like a homemade carrot cake, with a beautiful golden crumb and just the right amount of sweetness. The kind of cake where one slice might not be enough!

Carrot and orange cake ingredients

• 2 cups (250 g) all-purpose flour
• 2 packed cups (350 g) grated carrots
• 1 cup (200 g) granulated sugar
• 4 large eggs
• ¾ cup (180 ml) vegetable oil
• 3 tablespoons finely grated orange zest
• 1 tablespoon freshly squeezed orange juice
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons raisins

Servings: 8 slices
Prep time: About 20 minutes
Baking time: Approximately 90 minutes
Oven temperature: 340°F (170°C)
Cake pan: 8-inch (20 cm) round cake pan

How to make carrot and orange cake

Making this carrot and orange cake is pretty straightforward. The important thing is to beat the eggs well at the beginning, then switch to gentle mixing once you add the flour. Here’s how to make it.

Step 1: Prepare the ingredients

Start by preheating your oven to 340°F (170°C) and lining an 8-inch round cake pan with parchment paper.

Peel and grate the carrots, then set them aside.

In a separate bowl, combine the flour, baking powder, and baking soda. Give everything a good whisk to break up any lumps, then set the bowl aside while you prepare the cake batter.

Step 2: Beat the eggs and sugar

Crack the four eggs into a large mixing bowl and start beating them with an electric mixer until they become foamy.

Gradually add the sugar, followed by the salt, orange zest, and freshly squeezed orange juice.

Keep beating until the mixture looks pale and light, with plenty of little bubbles on the surface.

I love the smell at this stage! That fresh orange zest makes the whole mixture smell so good before the cake even goes into the oven.

Step 3: Slowly add the oil

With your electric mixer still running, gradually pour in the vegetable oil.

Add it slowly rather than pouring everything in at once, and keep mixing until the batter looks smooth and evenly combined.

Once that’s done, put the electric mixer aside. We’ll use a spatula for the rest of the recipe.

Step 4: Fold in the flour

Add half of the prepared flour mixture to the bowl and gently fold it into the batter using a spatula.

When it’s almost combined, add the remaining flour and continue folding. Make sure to scrape around the sides and bottom of the bowl so you don’t leave any dry flour behind.

Here’s one thing I wouldn’t rush: mix gently and stop as soon as the flour disappears. Overmixing at this stage can make the cake heavier, and we want it nice and tender.

Step 5: Add the carrots

Add the prepared carrots to the batter and gently fold them in until everything is evenly mixed.

You should have a fairly thick cake batter, ready to go straight into the pan.

Step 6: Fill the cake pan

Pour the batter into your prepared 8-inch cake pan and spread it out evenly with a spatula.

Sprinkle the raisins over the top, spreading them around so they’re not all in one spot.

And that’s it! No extra toppings or complicated finishing touches. It’s ready for the oven.

Step 7: Bake the cake

Put the cake into your preheated oven at 340°F (170°C) and bake for approximately 90 minutes.

This is a fairly deep cake, so it needs more time than a thin sponge cake. Depending on your oven, the baking time may vary by about 10 to 15 minutes.

Before taking it out, insert a toothpick into the center. If it comes out clean, the cake is ready. If there’s still wet batter on it, leave it in the oven a little longer.

If the top is getting too brown while the middle still needs more time, loosely cover it with aluminum foil to prevent it from darkening too much.

Step 8: Cool, slice, and enjoy!

Once the cake is baked, take it out of the oven and place the pan on a wire rack to cool.

When it’s cool enough to handle, gently run a knife around the edge of the pan. Carefully turn the cake out, remove the parchment paper, and turn it right side up again.

And now for the best part… cut yourself a generous slice!

Look at that beautiful golden crumb. It’s soft, moist, and has such a lovely homemade cake texture. The sweet carrot and fresh orange flavors work beautifully together, and those little raisins add an occasional bite of sweetness.

I think this cake is absolutely delicious just as it is, without any frosting. Sometimes all you need is a really good slice of cake!

Related Recipe: If you love carrot cake, be sure to check out the other delicious carrot cake recipes here on my recipe blog too! I think you will love this carrot and date cake here the most!

How to store carrot and orange cake

• At room temperature: Keep the cooled cake in an airtight container for up to 2 days, provided your kitchen is cool.
• In the refrigerator: Store it in an airtight container for up to 4 days. I recommend letting a slice come to room temperature before eating, as the texture will be softer.
• Freezing: You can freeze individual slices for up to 3 months. Wrap them well to prevent freezer burn, then thaw them in the refrigerator when you’re ready to enjoy them.

More delicious homemade cakes

If you enjoyed this carrot and orange cake, have a look at my other homemade cake recipes below. There are plenty more delicious cakes to try!

• Moist Pineapple Cake Recipe with Walnuts and Lemon Glaze – Pineapple and walnuts make such a lovely combination in this homemade cake. The lemon glaze adds a little tangy sweetness that goes really well with the fruity flavors.
• Moist Toffee and Apple Cake Recipe With Fresh Apples – Got a few apples sitting in your fruit bowl? Put them to good use with this delicious cake! The rich toffee flavor makes it feel like a special dessert without being difficult to make.
• Moist Date Cake Recipe | Air Fryer Cake in 30 Minutes – You don’t need to turn on the oven to make a lovely homemade date cake. This air fryer version takes just 30 minutes to cook and is a great way to enjoy the natural sweetness of dates.

And I’d love to hear from you! Have you tried making carrot cake with orange before? Let me know how yours turned out, or leave any questions about this recipe in the comments below or in my YouTube video comments. I’ll do my best to help!