Mixon Fruit Farms will be closed for repairs & maintenance Aug 31 - Sept 20
All Store Departments and Tours will be closed. Regular hours will resume Sept 21.
Shipping via Web is still available while store is closed shipping Frozen Juice, Wine & Fudge, Jams & Jellies & more.
Fruit shipping will resume in mid-November
Weddings & Events 941-748-5829 x280 or x268
Orange & Carrot Cake
1 Mixon orange
1 1/2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground nutmeg
1/4 tsp salt
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
Fresh Orange Cream Cheese Spread for Frosting - see separate recipe
Trim a thin slice from each end of the orange; cut the fruit in half lengthwise.
With a shallow "V" shape cut remove the white center core.
Cut the halves into small chunks.
In a blender or food processor, puree the orange chunks to yield 2/3 cup.
In a large bowl, combine the sugar and oil.
Beat in the eggs one at a time.
Sift together the dry ingredients and gradually add them to the egg mixture.
Stir in orange puree, carrots, walnuts and raisins.
Pour batter into a greased 13 X 9 X 2 inch baking pan.
Bake at 350 F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Frost with Fresh Orange Cream Cheese Spread
Notes: makes 12 servings.