Carrot-Mandarin Orange Cake

carrot-mandarin orange cake Dessert
Carrot-Mandarin Orange Cake
  • Prep 35 min
  • Total 2 hr 50 min
  • Servings 15

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


  • 1 pkg Betty Crocker* SuperMoist* Golden Cake Mix
  • 1 cup (250 mL) vegetable oil
  • 2 tsp (10 mL) ground cinnamon
  • 1 tsp (5 mL) ground allspice
  • 3 eggs
  • 1 can (10 oz/284 mL) mandarine orange segments, undrained
  • 1 cup (250 mL) finely shredded carrots
  • 1 cup (250 mL) flaked coconut

  • 1 pkg (250 g) cream cheese, softened
  • 1 tub Betty Crocker* Whipped Deluxe* Vanilla Frosting
  • 1/2 cup (125 mL) finely chopped pecans, if desired


  • 1
    Heat oven to 350ºF (or 325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 2
    In large bowl, beat all cake ingredients except carrots and coconut with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in carrots and coconut. Pour into pan.
  • 3
    Bake 40 to 45 minutes or until toothpick inserted in centre 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.

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

No nutrition information available for this recipe

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