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Orange Carrot Cake
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Prep Time:
35 minutes
Total Time:
2 hours 50 minutes
Mandarin orange-infused carrot cake with creamy cream cheese frosting.
Ingredients:
  • 3/4 cup finely shredded carrots (2 medium)
  • 1 cup flaked coconut
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 2/3 cup vegetable oil
  • 1/3 cup water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 4 eggs
  • 1 can (11 oz) mandarin orange segments, undrained
  • 1 package (8 oz) cream cheese, softened
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/2 cup finely chopped pecans, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously spray the bottom of a 13x9-inch pan with baking spray that includes flour.
  • Combine carrots and coconut with a portion of the dry cake mix in a medium bowl. In a separate large bowl, mix the remaining cake mix, oil, water, cinnamon, allspice, eggs, and oranges with an electric mixer until well combined. Add the carrot and coconut mixture into the batter, then pour into the pan and bake.
  • Bake for 41 to 46 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely, approximately 1 hour.
  • In a large bowl, whip cream cheese until smooth and creamy. Gently fold in frosting until fully combined. Spread the frosting over the cake and top with pecans. For a fresher touch, you can also add more mandarin orange segments before serving. Chill for 30 minutes before enjoying. Keep the cake covered in the fridge for freshness.

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