Carrot Cake With Drizzle Recipe

A very tasty recipe for an easy carrot cake with cream cheese frosting and a yummy orange drizzle.


2 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon fine salt
4 large eggs
1 1/3 cups granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
1/2 cup yogurt
5 cups finely grated carrots
1 cup butter, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
2 cups confectioners sugar
1 teaspoon vanilla extract
12 oz orange concentrate (1 can frozen concentrate which has 355 ml)
3 Tablespoons granulated sugar
2 Tablespoons honey
7 Tablespoons confectioners sugar


Preheat the oven to 350 degrees F. Grease two 8-9 inch round cake pans.

To make the cake, Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and stir together, set aside.

Place the eggs, sugars, oil, and yogurt in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Stir in the carrots until evenly mixed.

Pour the batter evenly into cake pans.

Bake, 30-35 minutes or until a toothpick inserted in the center comes out dry.

Transfer to a wire rack to cool completely before frosting.

For the frosting, Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light, fluffy, and fully incorporated, about 3 minutes.

Add the powdered sugar and vanilla. mix on low speed until the sugar is incorporated.

Turn the mixer to medium-high speed and mix until the frosting is creamy and fluffy, about 3 minutes.

To make the drizzle, place the orange juice in the saucepan along with sugars and honey.

Bring to a boil, stirring a bit and then when it hits the boiling point reduce the heat to medium-low and let simmer for 10 to 20 minutes.

Stir only every now and then and you will be able to tell it is ready when it achieves a slightly darker color, looks like honey and it has reduced in volume.