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Carrot and Orange Cake

Jean Press
Claire Press

  • 3 cups flour
  • 2 cups sugar
  • 2 ½ tsp baking soda
  • 2 ½ tsp cinnamon
  • 1 tsp salt

  • 2 cups shredded carrots

  • 1 ¼ cups oil

  • 2 tsp vanilla
  • 1 tsp orange peel, grated
  • 1 can mandarin oranges, undrained
  • 3 eggs

Put all ingredients in a large bowl. Beat for 2 minutes. Put batter into a well greased and floured tube pan. Bake at 350°F for 70 minutes. May be baked in loaf pans at 350°F for 45 to 55 minutes.