Carrot Cake Supreme

Cooking & Recipes

This moist carrot cake may be served with a sprinkling of sifted powdered sugar, as opposed to a glaze or embellished frosting.


8 servings


2 cups sugar
1/2 cup olive oil
1-1/2 cups white flour
1-1/2 cups whole wheat flour
2-1/2 teaspoons baking soda
3 teaspoons cinnamon
1/4 teaspoon salt
2-1/4 cups shredded carrots
2 teaspoons vanilla
1 can mandarin oranges (11 ounces)
5 egg whites


Preheat oven to 350 degrees. Combine all cake ingredients. Beat 2 minutes on high speed. Pour mix into a lightly oiled 9” x 13” pan. Bake 45 to 55 minutes or until done. Cool. Frosting is optional.


Preparation Method


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Absolutely delicious! My

Absolutely delicious!
My children raved "best carrot cake they EVER had"! Very moist. I did, however, frost the cake with a cream cheese frosting - just to create that 'traditional' version. Note - use the mandarin oranges AND the juice - this was not clear in recipe directions.