carrot mandarin layer cake
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I've made an Orange Crunch cake for years that I got from my mom. We've always loved that, but one of our favorite cakes is a carrot cake. So I combined the 2 "types" and this is the result. It can be made as a 2 layer cake instead of this 4 layer. To do that, simply reduce all ingredients by 1/2 and follow directions as I have indicated here. Enjoy!!!
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yield
16 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For carrot mandarin layer cake
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2 boxcarrot cake mixes
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4 canmandarin oranges
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1/3 cpowdered sugar
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1 Tbspvanilla extract
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1 1/2 tspcinnamon
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3 cwhipping cream
How To Make carrot mandarin layer cake
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1Spray 4. 9" cake pans with cooking spray and line with parchment paper.
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2Using the directions on the cake mixes, prepare 4 layers as instructed. Fold in HALF of the mandarin oranges, after draining.
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3Pour batter with oranges into cake pans, place in 350 degree oven and bake for 30 min. or until a toothpick inserted in center comes out clean. Cool 10 min., remove from pans, and cool completely on wire racks.
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4Beat cream to stiff peaks. Fold in powdered sugar, vanilla extract and cinnamon. Divide this cream mixture in half.
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5Add 1 1/2 cups of mandarin oranges to one-half of the whipped cream. Cover and put BOTH whipped creams into refrigerator for 1 hour.
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6Once chilled, spread the MANDARIN whipped cream mixture BETWEEN the cake layers. Spread the other "plain" whipped cream on the sides and top of the cake. Use the remaining mandarin oranges to "decorate" the top of the cake and all along the bottom edge of the cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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