Orange Carrot Cake Ii

• 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
• ORANGE CREAM CHEESE FROSTING
• 8 ounces cream cheese, softened
• 2 tablespoons orange juice concentrate, thawed
• 3 tablespoons butter, softened
• 1 teaspoon orange extract
• 2 cups powdered sugar

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 350u0b0F 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 --.

flour, sugar, flaked coconut, vegetable oil, eggs, vanilla, oranges, baking soda, salt, cinnamon, carrots, orange cream cheese, cream cheese, orange juice concentrate, butter, orange extract, powdered sugar

Taken from www.food.com/recipe/orange-carrot-cake-ii-127481 (may not work)