Description
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.
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 2 ½ teaspoons baking soda
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups shredded carrots
- 1 (11 ounce) can mandarin oranges, drained
- 1 ¼ cups vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
- 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12