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Isaac's Carrot Cake Recipe

Recipe by: Kali Peacock

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
  • 2Whisk 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.
  • 3Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
Ingredients
  • 12 servings
  • 482 cals
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 2 1/2 teaspoons baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded carrots
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 1/4 cups vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
Nutrition

Amount per serving ( 5 total)

  • Calories:
    482
    24%
  • Fat:
    24.3
    37%
  • Carbs:
    62
    20%
  • Protein:
    5.2
    10%
  • Cholesterol:
    46
    16%

Based on a 2,000 calorie diet

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