Sandy Jenkin's Carrot Cake

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READY IN: 1hr 30mins
Recipe by Donna Matthews

I have tried a lot of carrot cakes, but this one is my favorite. The difference is the hint of orange. It can be served as a breakfast coffee cake or frosted and served for a dessert. Cream cheese icing is my favorite.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 9 x 13 x 2 pan.
  3. Grate the rind of the orange into a bowl with the grated carrots.
  4. Set aside.
  5. Juice the orange.
  6. Combine the dry ingredients in a large bowl and stir.
  7. Add the oil, orange juice, and eggs.
  8. Beat well.
  9. Stir in the grated carrot and orange zest.
  10. Stir in the raisins and chopped nuts.
  11. Pour into prepared pan.
  12. Bake for 1 hour or until center of cake springs back when lightly touched.
  13. Let cake cool in pan.
  14. If you frost cake, be sure to wait until it is completely cooled or it will melt your icing.

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