Carrot and Mandarin Orange Cake
Total Time: 2 Hours
Juicy chunks of mandarin orange give this classic carrot cake an extra fruity twist.
All You Need Is ...
- 1 box Betty Crocker™ Vanilla Cake Mix
- 100g fine desiccated coconut
- 225g carrots, grated (2 medium)
- 3 extra large eggs
- 80g butter, melted
- 3/4 cup (180ml) milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 can (310g) mandarin segments in syrup, drained and chopped
- 1 tub Betty Crocker™ Creamy Deluxe Vanilla Frosting
- 20g pecan halves, chopped
Betty's Easy Steps
- Preheat the oven to 180°C (160°C for fan assisted ovens), Gas Mark 4. Lightly grease 2 x 20cm (8-inch) round pans and line the bases with baking paper.
- Open the cake box, remove enclosed frosting sachet and reserve for another use. In a medium bowl, mix the coconut and carrots with 3 tablespoons of the dry cake mixture. Set aside.
- Tip the remaining cake mix into a large mixing bowl and stir in the spices. Add the oil, water and eggs and beat with an electric mixer on a low speed for 30 seconds, then on medium speed for about 2 minutes.
- Using a metal spoon, fold in the coconut and carrot mixture followed by the mandarin segments. Divide between the prepared pans and gently level the surface.
- Bake for 25-30 minutes until risen and golden and a skewer inserted into the center of each cake comes out clean. Cool in the pans for 5 minutes then turn out onto a wire rack and leave to cool completely.
- Spread half the cream cheese frosting over the top of one cold cake. Place the second cake on top and spread over the rest of the frosting, swirling it with a small palette knife. Scatter over the chopped pecan halves. Slice into 12 to serve.
- For a fruity topping buy an extra can of mandarin segments and use them to decorate the cake instead of the pecan halves.
- For a spicy frosting, beat 1-2 teaspoons ground cinnamon into the cream cheese frosting before spreading on top of the cake.