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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 bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges and 2 1/2 teaspoons vanilla. Continue beating until well mixed.
Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and carrots.
Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired.
Dietary Fiber: 2g
I made this cake for a fundraiser and the smell of it is amazing alone !!!!! That orange zest added a bang to this fabulous cake and I added 1:4 cup of oj as well as raisins lol actually it was a mistake I had been looking at different recipes that I forgot this didnt call for it but guess what Girlfriend it sold and I got private orders to make this( CAKE NOW) lol so you never know tweak it Make it your own you won't be disappointed
this is the best carrot cake! I made it and it was fantastic!
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?"
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