This is the best orange cream cheese frosting recipe you’re going to find. Why? It’s simple, easy to make and includes Grand Marnier–that’s why!
Sometimes you just want a little change.
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The other day I made a pumpkin carrot cake, as I often do, but this time I made it in a 2 layer cake form. I added a little less white and brown sugar, omitted the coconut and only added two dashes of cinnamon. For some reason, I thought about flavoring the cream cheese frosting with orange. This is probably because I found frozen orange zest that needed to be used!
You could actually switch out the orange for any citrus flavor. Use lemon rind, lemon liqueur and lemon oil for a lemon frosting! There are so many possibilities.
You may also enjoy this Whole Orange Cake!
If you love orange flavored desserts, I really think you’ll be smitten with this frosting! Try it on vanilla cupcakes, a carrot sheet cake, or any other way you use cream cheese frosting.
Let’s just say it passed the taste test from me, my husband and lots of neighbors.
Serving Size: 3 tbsp
Amount Per Serving:Calories: 200 Total Fat: 11g Carbohydrates: 26g Protein: 1g
Changes I made to the cake: 25g less white sugar, 10 g less brown sugar, omit coconut, only 2 dashes of cinnamon. Bake 25 to 30 minutes before checking with a cake tester.
- 2 cups (285g) flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 1 cup (200g) sugar
- 1/2 cup (60g) brown sugar
- 1/2 cup (115g) melted butter
- 1/2 cup (115g) light olive oil
- 2 cups (200g) grated carrots
- 1 1/2 cups (340g) canned, or cooked pumpkin
- 1 cup (70g) shredded coconut (organic is best, propylene glycol free)
- Sift the first 5 (dry) ingredients into a bowl and set aside.
- In a large mixing bowl, beat eggs and sugar for about 2 minutes, then add the oil and butter, and mix well. Next, add the grated carrots, pumpkin and coconut and mix until combined.
- Now add the sifted ingredients and stir until mixed well.
- Put paper cupcake liners in a pan, then fill with batter about 2/3 full.
- Bake at 350º F (175º C) about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Place on cooling rack; meanwhile, make the icing.
- Beat cream cheese and butter; then beat in the vanilla and powdered sugar until smooth.
- Pipe or spread onto cupcakes, as desired.
Serving Size:1 cupcake
Amount Per Serving:Calories: 423 Total Fat: 14g Carbohydrates: 50g Protein: 5g
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best orange cream cheese frosting