Carrot-Mandarin Orange Cake

Juicy bits of mandarin oranges flavor every bite of classic carrot cake. Cream cheese adds rich flavor to ready-to-spread frosting.

  • Prep Time 35 min
  • Total Time 2 hr 50 min
  • Servings 15

Ingredients

Cake

3/4
cup finely shredded carrots (2 medium)
1
cup flaked coconut
1
box Betty Crocker™ SuperMoist™ yellow or golden vanilla cake mix
2/3
cup vegetable oil
1/3
cup water
2
teaspoons ground cinnamon
1
teaspoon ground allspice
4
eggs
1
can (11 oz) mandarin orange segments, undrained

Topping

1
package (8 oz) cream cheese, softened
1
container Betty Crocker™ Rich & Creamy vanilla frosting
1/2
cup finely chopped pecans, if desired

  • 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. Pour into pan.
  • 3 Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4 In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed. Spread frosting over cake. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.

Expert Tips

Buy an extra can of mandarin orange segments for the garnish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
2g
2%
),
Cholesterol
75mg
75%;
Sodium
350mg
350%;
Total Carbohydrate
50g
50%
(Dietary Fiber
1g
1%
  Sugars
34g
34%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
6%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.