Isaac's Carrot Cake Recipe -
Isaac's Carrot Cake Recipe
  • READY IN 55 mins

Isaac's Carrot Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 carrot cake Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
  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.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
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Reviews More Reviews

May 26, 2015

Kali, your cake is phenomenal! My family loved it! It is not your typical heavy carrot cake and it has a fine and light crumb texture. I love the mandarin oranges and orange zest! My husband didn't know there were mandarin oranges in the cake, but what a way to make a moist cake. Thank you so much for sharing your wonderful cake! I didn't have canned mandarin oranges so I used 3 small fruit cups in 100% juice which are 4 oz. each from Dole. I drained the oranges. I also live at high altitude, 5062 feet. So, I had to adjust the baking soda to 1 and 1/4 tsp.

Dec 17, 2014

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


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  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 488 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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