Orange Carrot Cake
From midgelet 13 years ago
- 45 to make
- Serves 12
This recipe has been around since the 1970's. Made in a 9x 13 pan, with mandarin oranges and cream cheese frosting it's one of the best carrot cake I have ever made and eaten. Beautiful, tall pieces when cut from the pan. Read more And I suppose one can make round layers if they wish. Sorry no photo's from me- camera broken. If you make this ,please upload a photo of this delicious twist on carrot cake See less
Ingredients
- Cake: shopping list
- 3 cups flour shopping list
- 2 cups sugar shopping list
- 1 cup coconut shopping list
- 2 1/2 tsp baking soda shopping list
- 2 1/2 tsp cinnamon shopping list
- 1 tsp salt shopping list
- 2 cups sweet shredded carrots-about 4 shopping list
- 1 1/4 cup cooking oil shopping list
- 2 tsp vanilla shopping list
- 1 tsp orange extract or orange oil shopping list
- 1 tsp grated orange peel shopping list
- 1, 11 oz can mandarin oranges undrained shopping list
- 3 eggs shopping list
- Frosting: shopping list
- 1, 8 oz cream cheese softened shopping list
- 2 tbs butter or margarine softened shopping list
- 1 tsp orange extract shopping list
- 1 tsp vanilla shopping list
- 3 cups powdered sugar shopping list
- 1 cup chopped nuts ( walnuts ) shopping list
How to make it
- Preheat oven to 350F. Grease a 9 x 13 or 8 x 12 inch oblong pan
- Combine all dry ingredients including coconut. Add the remainder of the ingredients and beat 2 minutes at highest speed. Mixture will be thick
- Pour into the prepared pan. Bake in center rack 45 to 55 minutes or cake test done in center with toothpick. Cool completely.
- For frosting: beat butter and cream cheese till smooth. Blend in extracts and sugar till smooth. Spread evenly over cake and sprinkle with nuts.
- This cake freezes well and as most cakes of this type, flavors taste best better on the second day!
- Note: there is no baking powder or pineapple in this recipe!
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