Carrot Mandarin Layer Cake

Carrot Mandarin Layer Cake Recipe

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Kitty Miller


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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10 Min
30 Min


2 box
carrot cake mixes
4 can(s)
mandarin oranges
1/3 c
powdered sugar
1 Tbsp
vanilla extract
1 1/2 tsp
3 c
whipping cream


1Spray 4. 9" cake pans with cooking spray and line with parchment paper.
2Using the directions on the cake mixes, prepare 4 layers as instructed. Fold in HALF of the mandarin oranges, after draining.
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.
4Beat cream to stiff peaks. Fold in powdered sugar, vanilla extract and cinnamon. Divide this cream mixture in half.
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.
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.

About Carrot Mandarin Layer Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American