Isaac's Carrot Cake

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 482 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon ground nutmeg
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 ½ teaspoons baking soda
• 2 cups shredded carrots
• 1 ¼ cups vegetable oil
• 2 ½ teaspoons ground cinnamon
• 1 (11 ounce) can mandarin oranges, drained
• 1 teaspoon grated orange zest

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.

Step 2

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.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.