Citrus Carrot Cake

Citrus Carrot Cake

9

"I have had many carrot cakes in my time, but this one just hit the spot for me. My niece loved this cake so much that she asked for the recipe and made this one for her husband's birthday. She tried others which were good, but none like this one."
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Ingredients

servings 347 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir together the flours, baking powder, cinnamon, and salt.
  2. In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.
  3. Bake at 350 degrees F (175 degrees) for about 90 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.

Most helpful critical review

As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effe...

As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effe...

Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.

This is a wonderful cake! My 1 1/2 year old son enjoyed it as a snack. I plan to use this one as a wedding cake this summer.

I omitted nuts. Used vanilla paste to get those wonderful vanilla specks in the cream cheese frosting. Topped each cupcake with a few shredded carrots that were simmered in sugar syrup. Used gre...

Maybe with a day or two, the spices mull and the flavor is better. But I really didn't have very good luck with this one--the carrots and citrus didn;t have an even balance.

The taste of this cake is absolutely delicious! I have regular carrot cake, but the mix of citrus gives this cake extra zest. The only thing I found was that it was a bit dry the second day. I w...

It is great the next day. My husband loved it. We love citrus flavor in our foods.

Found this cake a little dry! Not the really moist carrot cake I was looking for. Flavour was quite good.

very nice twist to the traditional carrot cake. Very Yummy. Followed exactly and turned out great!! Thanks Carol, I try many of your baking recipes and they are all very good.