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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| flaked coconut meat: 1 cup |
| vegetable oil: 1 1/4 cups |
| eggs: 3 (large) |
| vanilla extract: 2 tsp |
| tangerines - mandarin oranges (cut into sections): 11 fl oz |
| baking soda: 2 1/2 tsp |
| salt: 1 tsp |
| ground cinnamon: 2 1/2 tsp |
| carrots (grated): 2 cups |
| cream cheese: 8 oz (softened) |
| orange juice concentrate: 2 Tbl (thawed) |
| salted butter: 3 Tbl (softened) |
| orange extract: 1 tsp |
| powdered sugar (unsifted): 2 cups |
Orange Carrot Cake II
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
9 serving(s)
Tags
- 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 --.