Orange Carrot Cake I

• 3 cups all-purpose flour
• 2 cups sugar
• 1 cup coconut
• 2 12 teaspoons baking soda
• 1 teaspoon salt
• 2 12 teaspoons cinnamon
• 2 cups shredded carrots
• 1 14 cups oil
• 2 teaspoons vanilla
• 1 teaspoon orange zest
• 3 eggs
• 1 (11 ounce) can mandarin oranges
• 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)

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.

allpurpose, sugar, coconut, baking soda, salt, cinnamon, carrots, oil, vanilla, orange zest, eggs, mandarin oranges, powdered sugar, cream cheese, butter, vanilla, nuts

Taken from www.food.com/recipe/orange-carrot-cake-i-38196 (may not work)