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My Carrot-Orange Cake With Creamy Frosting
My Carrot-Orange Cake is a moist and lighter than typical carrot cake with touch of orange brightness, oatmeal, molasses for a subtle contrast that gives this cake a nice balance.
  • 2 cups of flour
  • ½ cups of oatmeal quick or old-fashioned
  • 1/4 cup of molasses light or dark
  • 1 teaspoon of baking soda leveled
  • 2 teaspoons of baking powder leveled
  • 1-1/2 cups of sugar
  • 1 cup of canola or corn oil
  • 3 large eggs
  • 2 teaspoons of cinnamon
  • rind and juice from 1 orange or 1 teaspoon of orange extract and 1/4 cup of orange juice
  • 1 teaspoon of nutmeg
  • 2/3 cup of milk
  • 2 cups of grated carrot
  1. Sift together the flour, leveled baking powder, leveled baking soda, salt, cinnamon, nutmeg, sugar, and oatmeal in your mixing bowl.

  2. In another mixing bowl, stir in the eggs, oil, molasses, milk, orange juice, rind, and grated carrot before slowly combining the dry ingredients until well mixed.

  3. Pour into a greased sheet cake pan 13" x 9" x 2".

  4. Bake in a 350-degree oven for about 35 minutes, depending on how your oven is regulated. Test with a cake tester, toothpick or slender knife to see if anything sticks.

  5. Allow to cool before frosting.

Recipe Notes

Creamy Frosting: 3 cups of confectioners’ sugar 1/4 cup of butter 1 teaspoon of orange extract, orange juice or lemon juice 1 teaspoon of vanilla 1/4 cup of milk

You will need an electric mixer for this part to throughly cream all the ingredients together until creamy and a fluffy consistency.