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Carrot-Mandarin Orange Cake

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Carrot-Mandarin Orange Cake

Carrot-Mandarin Orange Cake

This recipe serves 15. One portion of this dish contains around 5g of protein, 27g of fat, and a total of 465 calories. Head to the store and pick up carrots, golden vanilla cake mix, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

1
Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
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Baking SprayBaking Spray
All Purpose FlourAll Purpose Flour
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OvenOven
Frying PanFrying Pan
2
In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut.
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AllspiceAllspice
Cake MixCake Mix
CinnamonCinnamon
CarrotCarrot
CoconutCoconut
OrangeOrange
WaterWater
EggEgg
Cooking OilCooking Oil
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Hand MixerHand Mixer
BowlBowl
3
Pour into pan.
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Frying PanFrying Pan
4
Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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ToothpicksToothpicks
OvenOven
5
In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed.
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Cream CheeseCream Cheese
FrostingFrosting
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BowlBowl
6
Spread frosting over cake.
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FrostingFrosting
SpreadSpread
7
Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.
Ingredients you will need
Mandarin Orange SectionsMandarin Orange Sections
PecansPecans
DifficultyExpert
Ready In2 hrs, 50 m.
Servings15
Health Score2
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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