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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I always knew orange went well with carrot cake. I had often been seen eating carrot cake and having orange soda. Now that was a sugar rush! Ingredients:
3 cups all-purpose flour |
2 cups sugar |
1 cup coconut |
2 1/2 teaspoons baking soda |
1 teaspoon salt |
2 1/2 teaspoons cinnamon |
2 cups shredded carrots |
1 1/4 cups oil |
2 teaspoons vanilla |
1 teaspoon orange zest |
3 eggs |
1 (11 ounce) can mandarin oranges |
3 cups powdered sugar |
1 (8 ounce) package cream cheese, softened |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 teaspoon vanilla |
1 cup chopped nuts (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 13 x 9 x 2 inch baking pan.
3. Lightly spoon flour into measuring cup; level off with a knife.
4. In a large bowl, combine all cake ingredients until moistened (do not drain oranges); beat 2 minutes at high speed with mixer.
5. Pour batter into greased pan.
6. Bake in preheated oven for 45-55 minutes or until toothpick inserted comes out clean; cool completely.
7. Prepare frosting in a large bowl; mix all ingredients except nuts; beat until smooth.
8. Spread over cooled cake.
9. Sprinkle nuts on top of frosting.
10. Store cake in refrigerator.
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