Festive Carrot Cake Recipe
Festive Carrot Cake is the holiday dessert that earns its place at the table year after year — moist, warmly spiced, studded with tender shreds of carrot and brightened with the unexpected juiciness of mandarin oranges that make every bite just a little more interesting than a standard carrot cake. It is the cake that gets better as the day goes on and runs out before you are ready.
Ingredients
3 cups Pioneer® Original Biscuit & Baking Mix or Pioneer Buttermilk Biscuit & Baking Mix
1 1/2 cups sugar
2 cups shredded carrots
3 large eggs
1 can (11 oz) mandarin oranges, undrained
1 cup vegetable oil
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ginger
This Festive Carrot Cake uses Pioneer Original or Buttermilk Baking Mix for the light, tender crumb that keeps this spiced holiday cake moist and flavorful from the first slice to the last.
Instructions
- Preheat and Prep Pan
Preheat oven to 350°F. Thoroughly oil and flour a 10-inch tube pan.
- Mix and Pour Batter
Combine all ingredients in a large mixing bowl. Mix at medium speed with an electric mixer until combined. Pour into prepared pan.
- Bake Until Done
Bake 50 to 60 minutes until a toothpick inserted near center comes out clean.
- Cool and Finish
Cool in pan on a wire rack for 20 minutes. Invert onto wire rack and cool completely. Sprinkle with powdered sugar.
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