Orange Carrot Cake

Messin' with Perfection Orange Carrot Cake

Messin’ with Perfection Orange Carrot Cake


Sooo, someone had a birthday last week, and no, it was not me.  I’ve had my share this year, thank you very much.  And I don’t need or want another until next year.

I started out tossing ideas around in my head for what kind of cake to make, when I realized I was tossing around ideas of the ones I like.  He likes spice type cakes.  Especially if they have apples but, since he gets apple coffee cake all the time, I figured it was time for something else.  This one popped into my head, as it is one of the “spice” cakes that I love as much as he does.  This is one I pulled out of the archive.  I have been making this for years.  I got the recipe from a Pillsbury Bake Off recipe book that disappeared years ago, so I can’t really say WHO it came from, but I know that, of all the carrot cakes I’ve had over the years, this one is always my favorite.  It is also VERY easy,  practically throw everything together, mix and bake.  It works wonderful for cupcakes and layer cakes.  It’s a great go-to recipe and everyone likes it.

It does have oil in it, but I cut that back to a more reasonable level years ago, so it’s moist, but not oily, with a hint of fresh orange and, of course, that cream cheese frosting…..

After I made shrimp (one of his favorites, and I’ll show you that one later) for dinner, this one got me big smile number 2 and another big thank you.   Ladies and gentlemen, my job here is done.

Orange Carrot Cake
Recipe type: Dessert
Moist without being oily with a hint of fresh orange.
  • 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
  • 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.
  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.