Orange Carrot Cake

Orange Carrot Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3 cups all purpose flour

  • 2 cups sugar

  • 1 cup coconut

  • 2 ½ teaspoons soda

  • 1 teaspoon salt

  • 2 ½ teaspoons cinnamon

  • 2 cups (4 medium) shredded carrots

  • 1 ¼ cup oil

  • 2 teaspoons vanilla

  • 1 teaspoon grated orange peel

  • 3 eggs

  • 11-oz can mandarin orange segments, undrained

  • Frosting:

  • 3 cups powdered sugar

  • 1 8 oz. pkg. cream cheese, softened

  • 2 tablespoons margarine or butter , melted

  • 1 teaspoon vanilla

  • ½ to 1 cup chopped nuts, if desired

Directions

Heat oven to 350º. Grease a 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pan. Bake at 350º for 45 to 55 minutes or until toothpick inserted in center comes out clan. Cool completely. In large bow, combine all frosting ingredients except nuts; beat until smooth. Spread over cooled cake; sprinkle with nuts. Store in refrigerator. 16 servings.


Nutrition

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