Dessert: Carrot-Mandarin Orange Cake

Juicy bits of mandarin oranges flavor every bite of classic carrot cake. Cream cheese adds rich flavor to ready-to-spread frosting.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Carrot-Mandarin Orange Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3/4 cup finely shredded carrots (2 medium)
1 cup flaked coconut
1 box yellow or golden vanilla cake mix
2/3 cup vegetable oil
1/3 cup water
2 teaspoons ground cinnamon
1 teaspoon ground allspice
4 eggs
1 can (11 oz) mandarin orange segments, undrained

Instructions

Heat oven to 350 °F (325 °F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut. Pour into pan.
Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed. Spread frosting over cake. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.

Add a review for Carrot-Mandarin Orange Cake