Mexican rice with tomatoes, made very simply. Within one set of TV commercials, I could have something cooking in the oven. Use boiling water and chicken bouillon if you don’t have any chicken stock.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 carrot cake |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 488 mg |
| Sugars | 37 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This didn’t do it for me. Hopefully it’s better on day two.
The first problem with cake that while it was lighter and fluffier than a traditional carrot cake with pineapple, it had no particular taste, no hint of carrots. Next, although I baked it for 40 minutes, it came out not at all moist. Maybe it will taste better tomorrow, as the introduction to the recipe suggests.
I have made this cake four times. It comes out perfectly every time. My husband loves this recipe so I’ll be baking it the night before his birthday next week.
This was an excellent recipe! The cake turned out wonderfully. I added a bit of the juice from the oranges to help with moisture.
Really a delicious recipe. I replaced sugar with grated coconut and added 1 orange and 1/2 lemon (processed in mixer) and a couple of raisins to make up for the sugar. Very delicious!
I have been making this carrot cake since the 1970’s. Everyone says it is the best carrot cake they have ever had. I got the recipe from a lady I worked with- she found it in a magazine. The only differences are that in our version, you don’t drain the mandarin oranges and you also add 1 cup shredded coconut to the batter. It’s been my husband’s birthday cake for decades. The cake icing in the recipe is 8 ounces of softened cream cheese, 2 TBSP melted butter, 3 cups 10X sugar, 1 tsp vanilla. Mix then beat until smooth.
i love this recipe but when i made it it was a little dry
I have a carrot cake recipe, but wanted to use up a can of mandarin that I had and found this recipe. This will now be my new carrot cake recipe. The mandarin gives it a nice zing. It was really delicious. I would suggest the usual cream cheese and icing sugar recipe. I made a yogurt icing, it was good, but too runny.
Very good recipe
Fantastic. I made this when visiting my grandparents in Merida MX, and couldnt find canned mandarin oranges so used crushed pineapple instead. Came out amazing!
Wow!!! This is the best carrot cake!! We loved it. Took to a party and someone there whom doesn’t like carrot cake said “this is the best ever”!!!
I used 2 fresh oranges. It was really good. I will make it again.
This is my favorite carrot cake ever and everyone loves it every time I make it!!!!
I made it and it was a smash hit! It was devoured un a matter of minutes… I did not follow the recipe exactly .. I cut the amount of sugar when saw other saying it’s too sweet.. and I did not have canned mandarins so I used fresh ones that I cut to small cubes… it was juicy, it was fluffy… it was amazing
Doubled the recipe, used a mix of crushed pineapple & applesauce, I had no mandarin oranges to hand. I did half of brown & white sugar ( I don’t usually use white sugar). I added some raisins soaked in Jamaican red rum!! This is the 2nd time I’m making this. It was a big success for Christmas Lunch.
I prefer a more spicy carrot cake. Therefore will have to experiment with the quantities of cinnamon and nutmeg in this recipe. Perhaps I will add some allspice next time. Having said that; the cake is nicely light and the family enjoyed.
This cake is excellent! Not to sweet & the crumb texture is perfect. My 13 year old granddaughter just baked her 1st from scratch cake using this recipe & everyone RAVED. I have to confess it is better than the recipe I’ve been using for years. I wasn’t sure how I was going today feel about no nuts or raisins in it, but now I can say it does not need those things. Delicious
I had high hopes for this cake but they were dashed. I followed the recipe exactly and the result was a very bland, boring cake even with the addition of a tangy cream cheese icing. I won’t be making it again.
Wow, this is a delicious cake! You really only get a hint of orange, so don’t be afraid. The cake is moist and a little lighter than the typical dense carrot cake. I just searched for a cream cheese icing recipe to use. Try it, you will love it!
Delicious Spice cake, but we couldn’t taste the carrots at all.
I’ve made this cake twice now, and both times it was a big hit! It was so good, the second time I made it was for my sons birthday cake. I love the oranges instead of pineapple in this one. This is now one of my favorite cakes! I make it exactly as the recipe states but I usually do end up baking it an extra 5 minutes roughly. Thank you Kali for a great carrot cake!