Rating: 4.5 stars
79 Ratings
  • 5 star values: 52
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Yield:
1 carrot cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.

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  • Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Tips

Please note the difference in cake pan size when using the magazine version of this recipe. 

Nutrition Facts

482 calories; protein 5.2g; carbohydrates 62g; fat 24.3g; cholesterol 46.5mg; sodium 488.2mg. Full Nutrition
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