If the thought of making yet another carrot cake leaves you feeling a little uninspired, try this tropical inspired carrot cake from Dole. It has all the moist deliciousness of a traditional carrot cake, but also has a hint of the sweet, sweet tropics with the addition of mandarin oranges.
CARROT MANDARIN LAYER CAKE
- 2 packages (2-layer) carrot cake mix
- 4 cans (15 oz.) DOLE® Mandarin Oranges, drained, divided
- 3 cups whipping cream
- 1/3 cup powdered sugar
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
Preheat oven to 350°F. Spray four (9-inch) round baking pans with cooking spray and line with parchment or wax paper. Prepare cake mix according to package directions. Mix with hand mixer for 2 minutes. Fold in half of mandarin oranges. Pour batter into prepared cake pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely. Beat cream to stiff peaks. Fold in powdered sugar, vanilla extract, and cinnamon. Divide whipped cream mixture in half. Add 1-1/2 cups mandarin oranges to one half whipped cream. Cover; refrigerate both whipped creams for 1 hour. Spread mandarin whipped cream between cake layers. Spread remaining whipped cream over top and sides of cake. Garnish with remaining mandarin oranges.