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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Once again, I love anything with citrus..I think even better than chocolate! Ingredients:
3 cups flour |
2 cups sugar |
1 cup flaked coconut |
1 1/4 cups vegetable oil |
3 large eggs |
2 teaspoons vanilla |
11 ounces mandarin oranges |
2 1/2 teaspoons baking soda |
1 teaspoon salt |
2 1/2 teaspoons cinnamon |
2 cups shredded carrots |
8 ounces cream cheese, softened |
2 tablespoons orange juice concentrate, thawed |
3 tablespoons butter, softened |
1 teaspoon orange extract |
2 cups powdered sugar |
Directions:
1. Blend 1 1/2 cups flour, sugar, coconut, vegetable oil, eggs, vanilla, and oranges (undrained} in bowl on high speed - for 1-2 minutes -
2. Add remaining 1 1/2 cups flour, baking soda, cinnamon and salt -
3. Blend on medium speed for 45 seconds - scrape bowl and add carrots.
4. Pour into greased 13x9 pan - or two 9 round cake pans.
5. Bake in 350°F oven for 35-45 minutes.
6. Cool completely on racks - (let set in pan for 10 minutes before removing) if using round cake pans. I leave it in the 13x9 pans.
7. To prepare ORANGE CREAM CHEESE FROSTING: Cream cream cheese and butter until smooth - add the rest of the ingredients. Beat until smooth -
8. Frosting will not be as stiff - add more powdered sugar if you desire a stiffer frosting -
9. Frosting will harden in the refrigerator -
10. Garnish cake with drained mandarine oranges if desired -.
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