Citrus Carrot Cake Recipe -
Citrus Carrot Cake Recipe

Citrus Carrot Cake

Recipe by  

"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 Edit and Save

Original recipe makes 9 x 13 inch cake Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2007

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

Most Helpful Critical Review
Jun 15, 2009

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 effectively with all white flour.


9 Ratings

Aug 29, 2002

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.

Jan 22, 2007

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 green food coloring on some frosting - made them for St. Paddy's Day. Erin Go Braugh!

Aug 29, 2002

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.

Mar 10, 2011

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 will cutdown the flour from 3 cups to 2 and substitute oil for the butter next time. All in all I will definitely make this again!

Aug 29, 2002

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

Oct 24, 2012

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


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 197 mg
  • 8%

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

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