Isaac's Carrot Cake

Isaac's Carrot Cake

by Bruce Gilbert 1 year ago
4.7 (9)
40 minutes
482.1 kcal
62 g carbs
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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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
  2. 2. 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.
  3. 3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts
serving: 1 carrot cake
calories: 482.1 kcal
carbohydrates: 62 g
protein: 5.2 g
saturated fat: 4 g
cholesterol: 46.5 mg
sodium: 488.2 mg
fiber: 1.8 g
sugar: 36.7 g