Carrot Cake

  • Sally 
  • Cakes
  • 2 min read
carrot-cake

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!