Name: Isaac's Carrot Cake recipe
Ingredients: 3 cups all-purpose flour;2 cups white sugar;2 ½ teaspoons baking soda;2 ½ teaspoons ground cinnamon;1 teaspoon salt;¼ teaspoon ground nutmeg;2 cups shredded carrots;1 (11 ounce) can mandarin oranges, drained;1 ¼ cups vegetable oil;3 eggs;2 teaspoons vanilla extract;1 teaspoon grated orange zest

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Ingredients

3 cups all-purpose flour 2 cups white sugar 2 ½ teaspoons baking soda 2 ½ teaspoons ground cinnamon 1 teaspoon salt ¼ teaspoon ground nutmeg 2 cups shredded carrots 1 (11 ounce) can mandarin oranges, drained 1 ¼ cups vegetable oil 3 eggs 2 teaspoons vanilla extract 1 teaspoon grated orange zest

Nutrition Info

482.1 calories carbohydrate: 62 g cholesterol: 46.5 mg fat: 24.3 g fiber: 1.8 g protein: 5.2 g saturatedFat: 4 g servingSize: - sodium: 488.2 mg sugar: 36.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Recipe Yield

1 carrot cake

Recipe Note

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

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