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
-
-
2 tablespoons orange juice concentrate, thawed
-
3 tablespoons butter, softened
-
1 teaspoon orange extract
-
8 ounces cream cheese, softened
Instructions
- Blend 1 1/2 cups flour, sugar, coconut, vegetable oil, eggs, vanilla, and oranges (undrained} in bowl on high speed -- for 1-2 minutes --
- Add remaining 1 1/2 cups flour, baking soda, cinnamon and salt --
- Blend on medium speed for 45 seconds -- scrape bowl and add carrots.
- Pour into greased 13x9 pan -- or two 9" round cake pans.
- Bake in 350°F oven for 35-45 minutes.
- 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.
- To prepare ORANGE CREAM CHEESE FROSTING: Cream cream cheese and butter until smooth -- add the rest of the ingredients. Beat until smooth --
- Frosting will not be as stiff -- add more powdered sugar if you desire a stiffer frosting --
- Frosting will harden in the refrigerator --
- Garnish cake with drained mandarine oranges if desired --.