Orange Carrot Cake

Health score
2%
Orange Carrot Cake
170 min.
15
417kcal

Suggestions


Indulge in the delightful flavors of our Orange Carrot Cake, a perfect dessert that brings a burst of sunshine to any occasion! This moist and flavorful cake combines the natural sweetness of finely shredded carrots and juicy mandarin orange segments, creating a harmonious blend that will tantalize your taste buds. The addition of flaked coconut adds a tropical twist, while the warm spices of cinnamon and allspice elevate the cake to a whole new level of deliciousness.

Whether you're celebrating a special event or simply treating yourself and your loved ones, this cake is sure to impress. With its rich cream cheese frosting, every bite is a creamy, dreamy experience that perfectly complements the cake's vibrant flavors. Plus, the optional sprinkle of finely chopped pecans adds a delightful crunch, making each slice a delightful surprise.

Ready in just 170 minutes and serving up to 15 people, this Orange Carrot Cake is not only a feast for the palate but also a feast for the eyes. Its beautiful presentation and inviting aroma will have everyone gathering around the dessert table. So, gather your ingredients and get ready to bake a cake that will become a cherished favorite in your recipe collection!

Ingredients

  • 0.8 cup carrots shredded finely (2 medium)
  • cup coconut flakes flaked
  • box cake mix yellow
  • 0.7 cup vegetable oil 
  • 0.3 cup water 
  • teaspoons ground cinnamon 
  • teaspoon ground allspice 
  •  eggs 
  • 11 oz mandarin orange segents undrained canned
  • oz cream cheese softened
  • 16 oz vanilla frosting 
  • 0.5 cup pecans finely chopped

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  2. In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut.
  3. Pour into pan.
  4. Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  5. In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed.
  6. Spread frosting over cake.
  7. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.

Nutrition Facts

Calories417kcal
Protein4.38%
Fat43.42%
Carbs52.2%

Properties

Glycemic Index
12.59
Glycemic Load
10.29
Inflammation Score
-7
Nutrition Score
9.2160869888637%

Flavonoids

Cyanidin
0.39mg
Delphinidin
0.26mg
Catechin
0.26mg
Epigallocatechin
0.2mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg
Hesperetin
1.65mg
Naringenin
2.08mg
Luteolin
0.01mg
Kaempferol
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:417.22kcal
20.86%
Fat:20.48g
31.51%
Saturated Fat:8.65g
54.09%
Carbohydrates:55.39g
18.46%
Net Carbohydrates:52.98g
19.27%
Sugar:37.69g
41.87%
Cholesterol:58.92mg
19.64%
Sodium:378.02mg
16.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.65g
9.31%
Vitamin A:1480.72IU
29.61%
Manganese:0.46mg
22.88%
Phosphorus:180.16mg
18.02%
Vitamin B2:0.28mg
16.54%
Calcium:112.4mg
11.24%
Selenium:7.19µg
10.27%
Folate:38.65µg
9.66%
Fiber:2.41g
9.64%
Vitamin K:9.92µg
9.45%
Vitamin E:1.36mg
9.05%
Vitamin B1:0.13mg
8.98%
Iron:1.35mg
7.5%
Vitamin C:6.12mg
7.41%
Copper:0.14mg
6.94%
Vitamin B3:1.11mg
5.56%
Vitamin B5:0.55mg
5.48%
Vitamin B6:0.11mg
5.27%
Magnesium:19.67mg
4.92%
Potassium:165.83mg
4.74%
Zinc:0.66mg
4.38%
Vitamin B12:0.17µg
2.87%
Vitamin D:0.23µg
1.56%