Cinnamon-Orange Carrot Cake
20m prep 50m cook 2h ready
A moist carrot cake made with coconut, cinnamon, and canned mandarin oranges, topped with cream cheese icing.
Ingredients
- 710 ml all-purpose flour
- 473 ml sugar
- 473 ml shredded carrots
- 296 ml vegetable oil
- 237 ml shredded unsweetened coconut
- 1 can mandarin orange segments undrained
- 3 large eggs
- 12.3 ml baking soda
- 9.86 ml vanilla extract
- 4.93 ml freshly grated orange peel
- 4.93 ml ground cinnamon
- 4.93 ml kosher salt
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 31.9 mg
- Iron: 2.51 mg
- Magnesium: 24.2 mg
- Phosphorus: 99.9 mg
- Potassium: 219 mg
- Zinc: 0.84 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Oil a 9-by-13-inch pan.
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Step 2.
In a large mixing bowl, lightly spoon 3 cups all-purpose flour into a measuring cup and level off, adding each full cup to the bowl.
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Step 3.
Add 2 cups sugar, 2 cups shredded carrots, 1¼ cups vegetable oil, 1 cup shredded unsweetened coconut, 1 (11-ounce) can mandarin orange segments (undrained), 3 large eggs, 2½ teaspoons baking soda, 2 teaspoons vanilla extract, 1 teaspoon freshly grated orange peel, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt to the bowl.
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Step 4.
Mix with electric beaters on low speed until the ingredients are moistened, then beat on high speed for 2 minutes.
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Step 5.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean.
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Step 6.
Cool the cake completely in the pan on a wire rack before frosting with your favorite cream cheese icing.
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