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Orange Spiced Carrot Cake with Orange Glaze

As crazy of a time it is with Covid-19 uprooting many lives, I think it's still important to appreciate that the crisp morning air is starting to warm up day after day. Spring is here and that is something to be grateful for.

With that being said, that means it's an appropriate time to bake carrot cake. But not just ANY carrot cake, a citrusy, orange carrot cake with warming spices and an orange juice glaze. Bursting with carrots and raisins and topped with perfectly toasted coconut, this carrot cake provides a variety of textures and flavors to satisfy every craving. On top of that, you're getting some additional vitamins A and C from our lovely orange ingredients.

If you've been wanting to try something new while you're working from home, or looking for an recipe that your kids can help with, try this one out! It's simple, delicious and easy to involve your family in. I'd LOVE to see your cakes--head over to Instagram and tag me in your pictures! Enjoy!

Orange Spiced Carrot Cake with Orange Glaze

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes



  • 1/3 cup raisins, soaked

  • 1 cup grated carrots

  • 1/2 cup orange juice

  • 1/3 cup oil

  • 2 eggs

  • 1/4 cup maple syrup

  • 1 tsp vanilla

  • 1 1/4 cups flour

  • 1/2 cup sugar

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 3/4 tsp salt

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp cardamom


  • 1 cup powdered sugar

  • 2-3 tbsp orange juice

  • 1 cup toasted coconut


  1. Preheat oven to 350 degrees F.

  2. Grease a 9-inch cake pan and place a sheet of parchment paper in the bottom of the pan.

  3. In a large mixing bowl, whisk together the raisins, carrots, orange juice, oil, eggs, maple syrup and vanilla.

  4. In a small mixing bowl, mix together the flour, sugar, salt, baking soda, baking powder and spices.

  5. Gently fold the dry ingredients into the wet just until combined, being mindful not to over-mix.

  6. Pour the batter into your prepared cake pan.

  7. Bake for 40 minutes, until a knife stuck in the center comes out clean.

  8. While the cake is baking, combine the powdered sugar and orange juice in a small bowl. Add the orange juice slowly until desired consistency is reached.

  9. Toast coconut over medium-low heat until golden. Once the coconut starts to brown the process moves quick, so stay close by.

  10. Let the cake cool completely before topping with glaze and coconut.

  11. Enjoy!


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