Carrot and Mandarin Orange Cake

Juicy chunks of mandarin orange give this classic carrot cake an extra fruity twist.

Difficulty Level

Carrot and Mandarin Orange Cake

Juicy chunks of mandarin orange give this classic carrot cake an extra fruity twist.

  • 2 hr Total Time
  • 12 Servings

Ingredients

Cake

  • 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

Topping

  • 1 tub Betty Crocker™ Creamy Deluxe Vanilla Frosting
  • 20g pecan halves, chopped

Instructions Hide Images

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.

Expert Tips

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.

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