Carrot and Mandarin Orange Cake

Juicy chunks of mandarin orange give this classic carrot cake an extra fruity twist.

Difficulty Level

Carrot & Manadarin Orange Cake

Juicy chunks of mandarin orange give this classic carrot cake an extra fruity twist.

  • 2h 35min Total Time
  • 12 Servings

All You Need Is ...


  • 100 g desiccated coconut
  • 225 g carrots grated (2 medium)
  • 1 box (425g) Betty Crocker™ Velvety Vanilla Cake Mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 90 ml vegetable oil
  • 180 ml water
  • 3 medium free range eggs
  • 1 can (298g) mandarin segments in fruit juice drained and chopped


  • 1 tub Betty Crocker™ Rich Cream Cheese Style Icing or Vanilla Buttercream Style Icing
  • 20 g chopped pecans

Betty's Easy Steps Hide Images

Preheat the oven to 180°C (160°C for fan assisted ovens), Gas Mark 4. Lightly grease 2 x 20cm (8-inch) round sandwich tins and line the bases with baking parchment.

In a medium bowl, mix the coconut and carrots with 3 tablespoons of the dry cake mixture. Set aside.

Tip the remaining cake mix into a large mixing bowl and stir in the spices. Add the oil, water and eggs and beat with an electric mixer on a low speed for 30 seconds, then on medium speed for about 2 minutes.

Using a metal spoon, fold in the coconut and carrot mixture followed by the mandarin segments. Divide between the prepared tins and gently level the surface.

Bake for 25-30 minutes until risen and golden and a skewer inserted into the centre of each cake comes out clean. Cool in the tins for 5 minutes then turn out onto a wire rack and leave to cool completely.

Spread half the cream cheese icing over the top of one cold cake. Place the second cake on top and spread over the rest of the icing, swirling it with a small palette knife. Scatter over the chopped pecans. Slice into 12 to serve.

Betty's Tips

For a fruity topping buy an extra can of mandarin segments and use them to decorate the cake instead of the pecans.

For a spicy frosting, beat 1-2 teaspoons ground cinnamon into the cream cheese icing before spreading on top of the cake.

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