Orange Carrot Cake

Orange Carrot Cake

A vintage recipe for an Orange Carrot Cake

"Bake a prizewinner from the Indiana State Fair"


3 cups all-purpose flour
2 cups sugar
1 cup coconut
2 1/2 teaspoon baking soda
2 1/2 teaspoon cinnamon
1 teaspoon grated orange peel
1 teaspoon salt
1 1/4 cup cooking oil
2 teaspoon vanilla
11 ounce can (1 1/3 cup) mandarin oranges, undrained
2 cups shredded carrots (4 medium)
3 eggs


Heat oven to 350-degrees. Grease a 9x13-inch pan. In a large bowl, blend all cake ingredients, beat two minutes at high speed. Pour into the greased pan and bake at 350-degrees for 45-55 minutes or until a toothpick comes out clean. Cool before removing from pan, ice. 


Buttercream Icing


1 pound confectioners' sugar
1/4 pound soft butter or margarine
1/8 teaspoon salt
1 teaspoon vanilla
3-5 tablespoons milk


Cream one-third of sugar with butter and salt. Blend in vanilla and 2 tablespoons milk; add remaining sugar. Gradually stir in remaining milk until desired spreading consistency is reached. Covers two cakes. 




The recipe pictured above is on the back cover of a pamphlet published by Public Service Indiana instructing customers "what to do if your power goes off."

It seems that their marketing move to place a recipe on the back cover in hopes people would save the pamphlet worked!

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon