At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Classic carrot cake is filled with coconut and pecans and frosted with cream cheese frosting.
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 1 cup butter, brown sugar, sugar and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2 teaspoons vanilla and orange zest. Continue beating until well mixed.
Dietary Fiber: 2g
I made this for a church event and so many people came up to me and said how good it tasted and very moist. I loved the mandarin orange and orange pulp twist to it.. No raisins, which was nice, but I may try using craisins another time.
I substituted two fresh tangelos (segmented and pureed in the food processor to make 3/4 of a cup) for the canned mandarin oranges. The recipe made about 36 mini muffins which baked for about 20 minutes. They were perfect for a birthday party.
This was the first time I made a cake from scratch and it was excellent. I recieved many compiments on the cake. Thank you
Make this and it was excellent wouldn't change a thing about it
I made this recipe and it's excellant!!! I actually made a "healthier version" of it...I substituted the 1 cup of butter for 1 cup of canned pumpkin. Instead of 2 3/4 cups of flour I used 1 cup of flour, 1 cup almond meal and 3/4 cup of whole wheat flour. I increased the cinnamon by another 1/2 TBSP and added 1/2 tsp of ginger and a pinch of nutmeg.It was an awesome decision!!!
I made this recipe and substituted the 1 cup of butter for canned pumpkin! I increased the cinnamon by about half more and also added 1/2 tsp. ginger and a pinch of nutmeg. It turned out fantastic!!!Wonderful!!
I don't like carrot cake....BUT, I have been making this recipe for about five years and I LOVE it! It is the only carrot cake I eat and it now has fans around the globe as I am constantly asked to make it. The combination of carrots, oranges, coconut and pecans makes it a symphony of flavors for the mouth with every moist bite.
This is a tasty carrot cake. I have never before had a recipe for this cake that called for mandarin orange segments and orange zest in the batter. I grew-up in Virginia and most of the time we also used pecans in our cake. However, every so often we acquired Black Walnuts and substituted them in the cake. I must confess I adored them in the cake.I did not mean to go off subject-I tried your recipe and found the orange ingredients to be very tasty, and the source of a delightfully moist cake. I think it will have to be served to my brother for his birthday next August. Thanks for sharing the recipe.
I decided to try this recipe because carrot cake is my fiance's favorite desert and I have never baked one before. It was so easy to put together and it turned out perfectly. The cake is delicious and I can't wait for him to come home from work to try it!
I have been making this carrot cake recipe for almost 20 years. It is THE BEST. It is not your typical carrot cake. The mandarin oranges give it a great twist. If you have not tried, DO...you will be pleased.
This cake is delicious. I made it for my family and there was a lot left over. We froze it and it was just as good after it was defrosted! My sister couldn't put her fork down!
I have been making the "Canadian Living" Carrot Cake for over 15 years .....but I HAVE to say ....THIS RECIPE "takes the cake" .....no pun intended ...!!! FABULOUS INDEED !!!....I too use lemon zest or juice in the frosting ....it just gives the icing that little "kick" ....Happy Baking ......(and DIETING)....to everyone who makes "it" ...
I've been making this recipe since 1996 when I received the "Best Loved Recipes" Cookbook as a gift. This is far the best carrot cake recipe ever! The only thing that is different is I use walnuts as the cookbook requested....Everyone just absolutely loves it!
I omitted coconut from the cake & added lemon zest to the frosting.It's taste was great!
Excellent recipe!! Iget raves everytime I make this!
I am baking a carrot cake for a Cancer fund raising auction & planned to make my mom's recipe (which uses crushed pineapple) when I came across this recipe in the new brochure. I took both cakes to a USNA class function last week end & the Mandarin Orange Carrot cake won hands down. The grated orange peel really added some nice zest & I also added some fresh orange juice to the cream cheese frosting.It makes a large cake so you might need extra large pans or make 3 layers. Bake time was 40-45 min.I think my cake will raise a lot of money for our Relay for Life Celebrity Cake Auction! The theme is..."Haven't you always wanted to eat dessert first?"
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2982
© 2013 Land O'Lakes, Inc.
It was a beautiful day and Dad offered to take over dinner. He found a manly recipe for Mustard & Bourbon Glazed Pork Chops and made a plan.
Freshly sliced from the deli, Land O Lakes® 4 Cheese Italian Blend combines the rich flavors of Asiago, Romano and Parmesan with creamy American to bring the authentic taste of Italy to your American fare.
After you make the hamburger patties and light the grill, what do you get out of the fridge?
Probably ketchup, mustard and relish. Maybe mayo, lettuce and tomatoes. Those are the classics, and I love them, too.
But, sometimes I like to look at the burger and bun as just a starting point for some fun, creative cooking. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!