Orange Carrot Cake I

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!

• Ready In: 55 mins
• Serves: 16

Ingredients

• For the Cake

• 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

• For the Frosting

• 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.