Sunshine Carrot & Citrus Cake

🕒 Prep: 20 min
🔥 Cook: 35 min
🍽 Serves: 12
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This Sunshine Carrot & Citrus Cake is a bright, flavorful twist on the classic carrot cake. Infused with zesty citrus and a hint of spice, it’s the perfect dessert to celebrate sunny days or brighten up gloomy ones.

Ingredients for Sunshine Carrot & Citrus Cake

All-purpose flour provides structure to the cake, while baking powder and baking soda help it rise and stay fluffy. A pinch of salt enhances the flavors, and the ground cinnamon, nutmeg, and ginger add warmth and spice.

The combination of granulated sugar and light brown sugar gives sweetness and moisture, with the brown sugar adding a slight caramel note. Fresh eggs bind everything together, while vegetable oil keeps the cake moist. Plain Greek yogurt adds tang and richness, and vanilla extract rounds out the flavors.

Grated carrots bring natural sweetness and texture, while the orange zest and lemon zest add a refreshing citrus punch. Chopped walnuts and raisins provide a delightful crunch and chewiness, respectively.

For the frosting, cream cheese and unsalted butter create a creamy base, with powdered sugar adding sweetness. A touch of vanilla extract and orange juice gives the frosting a fragrant, citrusy flavor.

Tips & Tricks

  • Use freshly grated carrots for the best texture; pre-shredded carrots can be too dry.
  • Zest the citrus before juicing to make it easier and to preserve the oils.
  • For a nut-free version, simply omit the walnuts.
  • Let the cake cool completely before frosting to prevent melting.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve with a side of mixed berries or a light fruit salad.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, the cake can be made a day in advance and stored in the refrigerator. Just frost it before serving.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to five days.
Can I freeze this cake?
You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to three months. Thaw in the refrigerator before frosting and serving.

Sunshine Carrot & Citrus Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking pan. This ensures that your cake won't stick and will bake evenly.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps distribute the leavening agents and spices evenly throughout the cake batter.

In a separate large bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy. This step is crucial for incorporating air, which helps the cake rise.

Gradually add the vegetable oil, yogurt, and vanilla extract to the egg mixture, mixing until everything is well combined. The yogurt adds moisture and tanginess, balancing the sweetness of the sugars.

Next, stir in the grated carrots, orange zest, lemon zest, walnuts, and raisins. These ingredients add both flavor and texture, making every bite interesting.

Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake tough.

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake cools, prepare the frosting. Beat together the cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla extract, and orange juice, beating until smooth. Once the cake is completely cool, spread the frosting evenly over the top.

Why You'll Love This Recipe

  • Easy to make in just one bowl for the wet ingredients and one for the dry.
  • Loaded with fresh carrots and zesty citrus for a refreshing flavor.
  • Perfectly balanced spices for an aromatic delight.
  • Rich, creamy frosting with a hint of orange to top it all off.
  • Great for gatherings, with a generous 9x13-inch size.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
1 cup vegetable oil
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
2 cups grated carrots
1 tablespoon orange zest
1 tablespoon lemon zest
1/2 cup chopped walnuts
1/2 cup raisins
For frosting: 8 oz cream cheese
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon orange juice

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate large bowl, beat together granulated sugar, brown sugar, and eggs until light and fluffy.
4. Gradually add vegetable oil, yogurt, and vanilla extract to the egg mixture, mixing until well combined.
5. Stir in grated carrots, orange zest, lemon zest, walnuts, and raisins.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and orange juice, beating until smooth.
11. Spread the frosting evenly over the cooled cake.

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