Description

This Carrot Cake with Orange Curd Filling is a moist, spice-laden cake bursting with finely grated carrots, sweet pineapple, and the satisfying crunch of optional walnuts. Between each fluffy layer, a lush, homemade orange curd adds bright citrus zing, beautifully offset by silky cream cheese frosting. The result is a showstopping dessert that balances cozy, classic flavors with a refreshing citrus twist—perfect for celebrations or anytime you crave something a bit extra-special.

Ingredients

Units Scale

For the Carrot Cake:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
2 cups finely grated carrots
1/2 cup chopped walnuts (optional)
1/2 cup crushed pineapple, drained
1 teaspoon vanilla extract

For the Orange Curd:

3/4 cup fresh orange juice
1 tablespoon orange zest
3/4 cup granulated sugar
4 egg yolks
6 tablespoons unsalted butter

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy release after baking.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves. Set aside.
Combine the Wet Ingredients: In a separate large bowl, beat the vegetable oil with the granulated and brown sugars until well combined. Add eggs one at a time, beating well after each addition. Then blend in the grated carrots, drained crushed pineapple, vanilla extract, and walnuts if using.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to ensure a tender cake.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Orange Curd: In a small saucepan, whisk together the orange juice, orange zest, granulated sugar, and egg yolks. Cook over low heat, stirring constantly, until the mixture thickens to a curd-like consistency (about 8–10 minutes). Remove from heat and immediately stir in the butter until fully melted and smooth. Let cool, then refrigerate until ready to use.
Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and unsalted butter until creamy and smooth. Add the powdered sugar and vanilla extract, then beat until the frosting is fluffy and easily spreadable.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of orange curd over the top. Repeat with the second layer and more orange curd, then place the final cake layer on top.
Frost the Cake: Using an offset spatula or knife, frost the top and sides of the cake with the cream cheese frosting. Smooth for a clean finish or create swoops and patterns as desired. Garnish with fresh orange segments or extra zest for a decorative touch.

Notes

Make the orange curd in advance for easier assembly and maximum flavor.
The walnuts can be omitted for a nut-free version.
Cake layers can be baked ahead, wrapped well, and refrigerated or frozen.
If you don’t have three 8-inch pans, bake in batches or use two 9-inch pans, adjusting bake time as needed.
Store leftovers airtight in the fridge for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 38g
Sodium: 340mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 5g
Cholesterol: 94mg