Easy Carrot Cake Recipe

Easy Carrot Cake Recipe – 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.

Servings: 12


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


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.

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.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.


Please note the difference in cake pan size when using the magazine version of this recipe.

Source: allrecipes.com

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