Carrot cake is a classic Easter dessert and also happens to be my favorite cake.
My secret ingredient is mandarin oranges, straight out of the can. My sisters and I loved these little orange fruits when we were growing up and I’m still a fan. Combined with the carrots, they give the cake a beautiful orange color and flavor.
You do need to refrigerate this cake because of the cream cheese in the icing.
What to buy:
- 2 cups flour
- 1 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 cups grated peeled carrots
- 1 cup coconut flakes
- 1 small can mandarin oranges, drained
- 1 1/2 cups pecans, chopped into small pieces
- 1 cup vegetable oil
- 2 teaspoon vanilla
- 1 tablespoon finely grated orange zest
- 3 eggs
What to do:
- Pre-heat oven to 350
- Butter two 9 inch cake pans
- In a large bowl whisk: flour, sugar, brown sugar, baking soda, baking powder, salt, all spices
- In a medium bowl add carrots, orange peel, mandarins, coconut and pecans and mix well, add oil, vanilla extract and eggs one at a time mixing in well
- Add wet ingredients to dry ingredients and mix until well mixed
- Pour into buttered cake pans
- Bake at 350 degrees for 35-40 minutes -a toothpick will come out clean when done
- Allow to cool completely in pan for 1-2 hours. before removing to ice with Cream Cheese Icing
Cream Cheese Icing:
- 2 sticks butter, unsalted, softened
- 16 ounces cream cheese, softened
- 3 cups powdered sugar
- 4 teaspoons vanilla extract
- 1 small pinch salt
What to do:
Combine all until soft and well mixed and spread onto your cake!
