Citrus Carrot Cake

Rating: 4.2 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I have had many carrot cakes in my time, but this one just hit the spot for me. My niece loved this cake so much that she asked for the recipe and made this one for her husband's birthday. She tried others which were good, but none like this one.

By Carol

Gallery
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Recipe Summary

Servings:
18
Yield:
9 x 13 inch cake
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Stir together the flours, baking powder, cinnamon, and salt.

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  • In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.

  • Bake at 350 degrees F (175 degrees) for about 90 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

Nutrition Facts

Per Serving:
347 calories; protein 5.5g; carbohydrates 48.9g; fat 16g; cholesterol 68.4mg; sodium 196.8mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

michaelh1970a
Rating: 5 stars
04/29/2007
Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake. Read More
Helpful
(11)

Most helpful critical review

EILISH40
Rating: 3 stars
06/15/2009
As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effectively with all white flour. Read More
Helpful
(17)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EILISH40
Rating: 3 stars
06/15/2009
As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effectively with all white flour. Read More
Helpful
(17)
michaelh1970a
Rating: 5 stars
04/28/2007
Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake. Read More
Helpful
(11)
GINABEE
Rating: 5 stars
08/29/2002
This is a wonderful cake! My 1 1/2 year old son enjoyed it as a snack. I plan to use this one as a wedding cake this summer. Read More
Helpful
(9)
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foodaholic
Rating: 5 stars
01/22/2007
I omitted nuts. Used vanilla paste to get those wonderful vanilla specks in the cream cheese frosting. Topped each cupcake with a few shredded carrots that were simmered in sugar syrup. Used green food coloring on some frosting - made them for St. Paddy's Day. Erin Go Braugh! Read More
Helpful
(8)
TIKAKITTY
Rating: 3 stars
08/29/2002
Maybe with a day or two the spices mull and the flavor is better. But I really didn't have very good luck with this one--the carrots and citrus didn;t have an even balance. Read More
Helpful
(7)
milam72
Rating: 4 stars
03/10/2011
The taste of this cake is absolutely delicious! I have regular carrot cake but the mix of citrus gives this cake extra zest. The only thing I found was that it was a bit dry the second day. I will cutdown the flour from 3 cups to 2 and substitute oil for the butter next time. All in all I will definitely make this again! Read More
Helpful
(6)
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ROSSANALORA
Rating: 4 stars
08/29/2002
It is great the next day. My husband loved it. We love citrus flavor in our foods. Read More
Helpful
(6)
Deb
Rating: 3 stars
10/24/2012
Found this cake a little dry! Not the really moist carrot cake I was looking for. Flavour was quite good. Read More
Helpful
(2)
SBanu
Rating: 5 stars
11/30/2013
very nice twist to the traditional carrot cake. Very Yummy. Followed exactly and turned out great!! Thanks Carol I try many of your baking recipes and they are all very good. Read More
Helpful
(1)
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