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Carrot Cake With Orange Cream Cheese Frosting

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“This is my lightened up version of carrot cake.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with cooking spray. Cut out parchment paper to fit on bottom of pan.
  2. Sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. In a large bowl, beat together eggs, oil, pumpkin, sugars and vanilla. Add in dry ingredients a little at a time. Stir in carrots. Fold in pecans. Pour into prepared pan.
  4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  5. To Make Frosting: In a medium bowl, combine cream cheese, confectioners' sugar, vanilla, orange zest and juice. Beat until the mixture is smooth and creamy. Fold in cool whip.
  6. Frost the top of cooled cake. Top with toasted coconut. Refrigerate.

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