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Orange Carrot Cake II: A Sunshine Burst in Every Bite

As a chef, I find myself drawn to the comforting embrace of a well-executed cake, but there’s a special place in my heart for those that sing with the bright, zesty notes of citrus. This Orange Carrot Cake II, in particular, has always felt like a joyful celebration. The first time I encountered it, it was during a brisk autumn potluck, and its vibrant aroma and flavor were a delightful counterpoint to the season’s earthiness. It’s a cake that truly lifts the spirits, proving that sometimes, the most delightful surprises are those that bypass chocolate entirely and opt for the sunshine of an orange.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour 10 minutes – 1 hour 15 minutes (plus cooling time)
Servings: 8-10
Yield: One 13×9 inch cake or two 9-inch round cakes
Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

This cake’s magic lies in its straightforward approach, layering familiar flavors with a delightful citrus twist.

For the Cake:

3 cups all-purpose flour
2 cups granulated sugar
1 cup flaked coconut
1 ¼ cups vegetable oil (or other neutral oil like canola)
3 large eggs
2 teaspoons vanilla extract
11 ounces canned mandarin oranges, undrained (reserve the liquid)
2 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
2 cups shredded carrots, finely grated

For the Orange Cream Cheese Frosting:

8 ounces cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
3 tablespoons butter, softened
1 teaspoon orange extract
2 cups powdered sugar (confectioners’ sugar)

Equipment Needed

Large mixing bowls
Electric mixer (handheld or stand mixer)
Measuring cups and spoons
13×9 inch baking pan OR two 9-inch round cake pans
Rubber spatula or spoon
Wire cooling racks
Whisk (for frosting, optional)

Instructions

Bringing this vibrant cake to life is a surprisingly simple process, where a few clever steps unlock layers of delightful flavor and texture.

Begin by preheating your oven to 350°F (175°C). Grease and flour your chosen baking pan(s) thoroughly. This is crucial for ensuring your cake releases cleanly, especially if you’re opting for the round pans.
In a large mixing bowl, combine the flour, granulated sugar, flaked coconut, vegetable oil, eggs, and vanilla extract.
To this mixture, add the undrained canned mandarin oranges. Ensure you’re using the entire can, liquid and all. This is a key step that infuses the cake with both moisture and a subtle orange essence from the syrup.
Using your electric mixer, blend these ingredients on high speed for 1 to 2 minutes. You’re looking for a smooth, well-combined batter. Don’t be afraid to let the mixer do its work here; it helps break down the oranges beautifully.
Now, it’s time to incorporate the dry leavening and spices. Add the remaining 1 ½ cups of flour, the baking soda, the cinnamon, and the salt to the batter.
Blend on medium speed for approximately 45 seconds. It’s important not to overmix at this stage, as we want to develop the cake’s tender crumb.
Pause your mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. Ensure all ingredients are incorporated.
Finally, add the shredded carrots to the batter. Gently fold them in with your spatula or mix on the lowest speed for just a few seconds until they are evenly distributed. The goal is to integrate them without overworking the batter.
Pour the batter into your prepared 13×9 inch pan or divide it evenly between the two 9-inch round cake pans.
Bake in the preheated 350°F (175°C) oven for 35 to 45 minutes. The exact baking time will depend on your oven and the pan you use.
To check for doneness, insert a wooden skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. Avoid overbaking, which can lead to a dry cake.
Cool the cake completely on wire racks. If you are using round cake pans, let the cakes set in the pans for about 10 minutes before carefully inverting them onto the cooling racks to finish cooling. If you’ve baked it in a 13×9 pan, you can leave it in the pan to cool completely. Allowing the cake to cool thoroughly is vital before frosting, otherwise, your frosting will melt.

To Prepare the Orange Cream Cheese Frosting:

In a medium mixing bowl, cream together the softened cream cheese and softened butter until smooth and well combined. This creates a creamy base for our frosting.
Add the thawed orange juice concentrate and the orange extract. Mix again until thoroughly incorporated.
Gradually add the powdered sugar, about half a cup at a time, beating well after each addition. Continue adding and beating until the frosting is smooth and reaches your desired consistency.
Note on Frosting Consistency: This frosting is designed to be a bit softer and more spreadable, offering a luscious coating. If you prefer a stiffer frosting that holds sharp edges, you can add more powdered sugar, a tablespoon at a time, until your desired stiffness is achieved.
Once the cake is completely cool, generously frost the top. If you’ve used round pans, stack and frost the layers.
Frosting in the Refrigerator: For a firmer frosting, especially in warmer climates or if you want it to hold its shape for decorating, chill the frosted cake in the refrigerator. This will help it firm up nicely.
Garnish: If desired, garnish the cake with drained mandarin orange segments. This adds a lovely visual appeal and an extra burst of citrus.

Expert Tips & Tricks

Shredding Carrots: For the most tender cake, use the fine side of your grater for the carrots. You can also pulse them briefly in a food processor, but be careful not to over-process them into a paste.
Orange Flavor Boost: For an even more pronounced orange flavor, you can add the zest of one large orange to the cake batter along with the mandarin oranges.
Coconut Options: If you’re not a fan of flaked coconut, you can omit it entirely, or substitute it with chopped pecans or walnuts for a different textural element.
Oil Choice: While vegetable oil is specified, a good quality canola oil or even a light-flavored grapeseed oil will work equally well. Avoid strong-flavored oils like extra virgin olive oil.
Make-Ahead Frosting: The orange cream cheese frosting can be made a day in advance and stored in the refrigerator. Let it soften slightly at room temperature before frosting the cake.

Serving & Storage Suggestions

This Orange Carrot Cake II is a delight served at room temperature, allowing its flavors and textures to be at their best. It pairs wonderfully with a cup of hot tea or a glass of cold milk. For a more indulgent treat, a dollop of whipped cream or a scoop of vanilla ice cream makes a perfect accompaniment.

Storage:
Leftover cake can be stored in an airtight container.

At room temperature: Store for up to 2 days.
In the refrigerator: For longer storage, keep it covered in the refrigerator for up to 5 days. The frosting will firm up considerably in the fridge, so allow it to come to room temperature for about 30 minutes before serving for the best texture.
Freezing: While cake can be frozen, the cream cheese frosting may not hold its texture as well after thawing. If you do wish to freeze, wrap the unfrosted cake layers tightly in plastic wrap, then in foil. Freeze for up to 2-3 months. Frost after thawing.

Nutritional Information

This is an estimated nutritional breakdown, as ingredient variations and precise measurements can affect the final values.

Nutrient	Amount per Serving	% Daily Value
Calories	1035.6 kcal
Calories from Fat		484 g
Total Fat	53.8 g	82%
Saturated Fat	16.7 g	83%
Cholesterol	122 mg	40%
Sodium	870 mg	36%
Total Carbohydrate	131.2 g	43%
Dietary Fiber	3.6 g	14%
Sugars	90.8 g	363%
Protein	10.4 g	20%

Variations & Substitutions

Gluten-Free Option: To make this cake gluten-free, you can substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. Ensure the blend is suitable for baking.
Nutty Twist: For added texture and flavor, finely chop ½ cup of walnuts or pecans and add them to the batter along with the carrots.
Spice It Up: A pinch of nutmeg or a touch of ground ginger can complement the cinnamon beautifully.
Citrus Zest: As mentioned, the zest of one large orange can be added to the cake batter for an intensified orange perfume.

FAQs

Q: Why are my mandarin oranges undrained in the recipe?
A: The liquid from the canned mandarin oranges adds moisture and a subtle citrus flavor to the cake batter, contributing to its tender crumb and overall taste profile.

Q: Can I use fresh mandarin oranges instead of canned?
A: While fresh oranges can be used, you’ll need to adjust the liquid content. It’s generally easier and yields more consistent results to use the canned, undrained variety as specified.

Q: How do I prevent my cream cheese frosting from being too soft?
A: Ensure your cream cheese and butter are properly softened, not melted. If the frosting is still too soft after adding the powdered sugar, gradually add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Chilling the frosted cake will also firm it up.

Q: Can I bake this cake in muffin tins?
A: Yes, you can bake this batter as muffins. Line muffin tins with paper liners and fill them about two-thirds full. Baking time will be significantly reduced, likely around 20-25 minutes at 350°F (175°C), so check for doneness with a toothpick.

Q: My cake looks a little dense. What could have gone wrong?
A: Overmixing the batter after adding the flour can develop the gluten too much, leading to a denser cake. Ensure you’re only mixing until just combined at each stage, especially after adding the flour and carrots. Also, double-check that your baking soda is fresh and active.

Final Thoughts

This Orange Carrot Cake II is more than just a dessert; it’s a vibrant experience. It’s a reminder that simple ingredients, thoughtfully combined, can create something truly special. The moist, spiced cake, kissed by the bright sweetness of orange and crowned with that luscious cream cheese frosting, is a testament to the beauty of uncomplicated baking. I encourage you to bake this sunshine-filled cake, share it with loved ones, and savor every delightful bite. It’s a recipe that’s sure to become a beloved favorite.

Orange Carrot Cake II Recipe