Orange Carrot Cake
Author: 
Recipe type: Dessert
 
Moist without being oily with a hint of fresh orange.
Ingredients
  • CAKE
  • 3 eggs
  • 1 cup oil
  • 2 c sugar
  • 2 cups shredded and chopped carrots
  • 3 c flour
  • 1 c. coconut - optional
  • 2 ½ tsp soda
  • 2 ½ tsp cinnamon
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 tsp grated orange zest
  • 1 11 oz can mandarin oranges, undrained
  • FROSTING
  • 8 ounce package cream cheese, softened to room temperature
  • 1 stick of butter softened to room temperature
  • 2 teaspoons good vanilla
  • 3 to 3½ cups powdered sugar
  • Whip together until smooth and fluffy. Spread over cooled cake.
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 inch cake pan with cooking spray, or grease with Crisco.
  3. In a medium mixing bowl with electric mixer, blend eggs, sugar and oil for about 30-45 seconds.
  4. Add carrots, vanilla, and orange zest and mix in.
  5. Dump in flour, soda, cinnamon, salt, and coconut. Mix at medium/high speed for about a minute until will blended. Dump in the mandarin oranges, juice and all. Mix at medium speed, until oranges are broken up into small chunks.
  6. Pour batter into prepared cake pan and bake at 350 for 45-55 minutes. Oven times vary, so mine takes closer to 55 minutes.
  7. Cool completely before frosting.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/orange-carrot-cake/