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Orange Carrot Cake

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  • Prep 35 min
  • Total 2 hr 50 min
  • Servings 15
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Juicy bits of mandarin oranges flavor every bite of classic carrot cake. Cream cheese adds rich flavor to ready-to-spread frosting.
Updated Sep 25, 2019
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  • 3/4 cup finely shredded carrots (2 medium)
  • 1 cup flaked coconut
  • 1 box Betty Crocker™ Super Moist™ Yellow 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



  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Buy an extra can of mandarin orange segments for the garnish.


Nutrition Facts are not available for this recipe
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