Five Spice Orange Carrot Snacking Cake with Cream Cheese Frosting

I’m such a fan of snacking cakes— they bring all the deliciousness and decadence without all of the fuss. This carrot cake gets a boost with orange— which actually makes the carrot even more carrot-y— and five spice for a depth of flavor. The frosting for a carrot cake has to be a cream cheese frosting— and this one is super luscious. The cake and the frosting can be made the day before and then assembled right before serving.

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Serves 8

INGREDIENTS

2 cups shredded carrots
½ cup light brown sugar, packed
¼ cup honey
1 tsp kosher salt
½ cup orange juice
¼ cup olive oil
1 tsp vanilla extract
1 large egg
2 tsp five spice powder
1 tsp orange zest, plus more for decorating
1 ½ cups AP flour
½ tsp baking soda
½ tsp baking powder
1 cup walnuts, coarsely chopped, plus more for decorating
⅓ cup golden raisins

Frosting
8 oz cream cheese, softened
3 tbsp unsalted butter, softened
1 tsp vanilla extract
Pinch of kosher salt
1 ½ cups powdered sugar

METHOD

Preheat oven 350F. Butter and flour a 9” round cake pan, line with parchment.

In medium bowl, combine carrots, brown sugar, honey and salt. Add orange juice, olive oil, vanilla, zest and egg and mix until combined. Combine flour, baking soda and baking powder in a small bowl and then fold into carrot mixture along with five spice, walnuts and raisins.

Pour batter into prepared pan and bake until a toothpick comes out clean, approximately 35-40 minutes. Cool on a wire rack in the pan for 10 minutes, then carefully invert out of pan and continue to cool on rack.

For the frosting: In a large bowl add cream cheese and butter and use an electric mixer to beat until smooth and creamy. Add vanilla and salt, along with powdered sugar and beat on low until smooth— approximately 1 minute. Dollop frosting on cake and use spatula to swirl. Garnish with remaining walnuts and orange zest. Can be stored for up to three days— covered tightly— in the fridge.