Recipe by Kali Peacock
"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."
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2 1/2 teaspoons
2 1/2 teaspoons
1 (11 ounce) can
mandarin oranges, drained
1 1/4 cups
grated orange zest
Very moist, very good even though a bit too sweet for me! Great idea substituting pineapple with mandarin oranges. Recipe calls for 11 oz canned oranges. Stores in my area sell only 15 oz cans. Was hard to know how to measure 11 oz, so I added all 15 oz to recipe. Used rest of ingredients as called for, except I substituted vegetable oil with organic coconut oil. Could be the extra 4 oz of mandarins with combo of 2 cups of sugar made it too sweet for my taste. When making next batch, I'll reduce sugar or lesser oranges. Prep time was more than 15 minutes. Took 45 minutes between measuring, shredding carrots, and beating mixture. Baked 45 minutes. Cake's been refrigerated for three days; still a bit sweeter for me. After microwaving a piece, I spread soft butter on it and enjoyed it. Thanks for submitting your recipe.o
* Percent Daily Values are based on a 2,000 calorie diet.
Isaac's Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 219
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