Orange Carrot Cake

Cuisine: American
Course: Brunch, Desserts, Snacks
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Prep Time 20 minutes
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Total Time 55 minutes
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Servings 8



  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 1/2 cups Prairie Farms 100% Pure Premium Orange Juice
  • 4 eggs large, at room temperature
  • 1/2 cup sugar
  • 1/2 Prairie Farms Salted Butter, melted
  • 2/3 cup brown sugar
  • 1/2 cup crushed pineapple, drained
  • 1 lb finely grated carrots


  • 16 oz cream cheese, softened
  • 4 oz Prairie Farms unsalted butter, softened
  • 2 tsp Prairie Farms 100% Pure Premium Orange Juice
  • 3 cups confectioner's sugar


  • 1 cup chopped pecans


Carrot Cake

  • Preheat oven to 375º F. Grease two 9" round cake pans and dust with flour.
  • In a medium bowl, sift together dry ingredients; flour, baking powder, baking soda, cinnamon, ginger and salt.
  • In a mixer, beat eggs, sugar, melted butter, brown sugar, and crushed pineapple. Slowly add dry ingredients. Mix well. Add carrots and blend well.
  • Pour batter into cake pans and top with chopped pecans. Bake for 35 minutes.
  • Remove cakes from oven and let cool in pans for 10 minutes. Remove from pans and allow to cool completely on wire racks.


  • Using your mixer, beat cream cheese and butter until fluffy. Add orange juice, then slowly add confectioners' sugar until blended.
  • Place one cake on a serving plate. Spread icing evenly over the top. Sprinkle with chopped pecans. Place second cake on top, spread icing, then sprinkle with chopped pecans.
  • Chill in refrigerator until ready to serve. Enjoy!

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