Recipes

1. Preheat oven to 350°F. Grease and flour 13- x 9-inch baking pan; set aside. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt until well combined; set aside.
2. In separate bowl, beat together eggs, sugar, oil and vanilla until blended. Beat in juice until combined; stir into flour mixture just until moistened. Fold in carrots, chopped clementines, raisins, and pecans (if using). Scrape into prepared pan; smooth top.
3. Bake for 30 to 35 minutes or until cake tester inserted into center of cake comes out clean. Let cool completely in pan on rack.
4. Cream Cheese Icing: Using electric beaters, beat cream cheese until light and fluffy. Beat in butter until blended; gradually beat in icing sugar until smooth. Stir in clementine juice.
5. Spread icing over cake. Refrigerate for at least 1 hour before serving.

If desired, cover cake tightly and refrigerate for up to 2 days. Or freeze in airtight container for up to 2 weeks.

Alternatively, for a layer cake, bake in two 8-inch round cake pans for 25 to 30 minutes. Spread icing between layers.

Clementine adds a nice fragrant note to this take on a classic carrot cake spiced with cinnamon and nutmeg. This crowd-pleasing cake is ideal for celebrating birthdays, holidays, anniversaries or taking along to potluck dinners.