Festive Carrot Cake

Festive Carrot Cake

Prep Time

13 minutes

Cook Time

60 minutes


Festive Carrot Cake

A perennial favorite, this recipe version makes it extra easy.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


Use a processor to shred carrots quickly.

Moist cakes freeze well when wrapped in moisture-vapor proof material such as aluminum foil. Freeze up to 1 month.


  • 3 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1 1/2 cups sugar
  • 2 cups shredded carrot
  • 3 large eggs
  • 1 can (11 ounces) Mandarin oranges, undrained
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger


  • 1 Preheat oven to 350°F. Thoroughly oil and flour a 10-inch tube pan.
  • 2 Combine all ingredients in a large mixing bowl. Beat at medium speed with an electric mixer until combined. Pour into prepared pan.
  • 3 Bake 50 to 60 minutes until a toothpick inserted near center comes out clean.
  • 4 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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