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
- all-purpose flour: 3 cups
- white sugar: 2 cups
- ½ teaspoons baking soda: 2 piece
- ½ teaspoons ground cinnamon: 2 piece
- salt: 1 tsp
- ground nutmeg: 0.25 tsp
- carrots: 2 cups (shredded)
- mandarin oranges: 1 can (11 ounce can, drained)
- ¼ cups vegetable oil: 1 piece
- eggs: 3 piece
- vanilla extract: 2 tsp
- orange zest: 1 tsp (grated)
Metric Conversion
Stages of cooking
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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.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
