Moist Orange and Carrot Cake

Ingredients

• All-purpose flour (2 cups)
• Granulated sugar (1 cup)
• Vegetable oil (1/2 cup)
• Eggs (3 large)
• Vanilla extract (1 teaspoon)
• Baking powder (1 teaspoon)
• Baking soda (1/2 teaspoon)
• Salt (1/4 teaspoon)
• Cinnamon (1 teaspoon)
• Grated carrots (2 cups (about 4 medium carrots))
• Orange zest (2 tablespoons)
• Fresh orange juice (1/2 cup)
• Cream cheese, softened (8 ounces)
• Powdered sugar (1 cup)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
2. In a large mixing bowl, combine the grated carrots, orange zest, and fresh orange juice. Stir well and set aside for the flavors to meld.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined and aerated.
4. In another bowl, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract using an electric mixer until the mixture is smooth and creamy.
5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure a tender cake.
6. Fold in the carrot and orange mixture until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.
10. While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and remaining orange zest until the mixture is smooth and creamy.
11. Once the cake is completely cooled, spread the cream cheese frosting generously over the top.
12. Slice, serve, and enjoy this moist Orange and Carrot Cake with family and friends!