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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.

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( 4 Ratings)

4 Ratings

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4 Stars 25%

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Member Reviews ( 2 )

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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

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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. 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

Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

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

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 4/23/2013 6:01:55 PM REPORT ABUSE Cinnamonapple said:

Rating:

I made this cake with cream cheese frosting. Added 1/3 cup raisins and 1/3 cup walnuts to the batter and reduced coconut flakes to 3/4 cup. My friends finished the cake and were looking for more. I have made another version too - you can make this cake faster by simply using spice cake mix instead of the yellow or vanilla. Then you do not need to add the allspice and cinnamon. Although I still added more cinnamon since my family loves cinnamon. Definitely a hit!

This reply was: Helpful Inspiring

Posted 8/4/2011 10:08:52 PM REPORT ABUSE Carmel-Peanut Butter Bars said:

Rating:

YUMMM-O! This is one of the Best cakes I have ever made from a Cake Mix! It's a very moist cake and the Mandarin Oranges adds to the wonderful flavor. Carrot cake is my favorite cake and this is like homemade! Every time I make it people want my recipe. They can't believe it's from a cake mix! I highly recommend this recipe!

This reply was: Helpful Inspiring