Orange Carrot Cake

Orange Carrot Cake

Submitted by Joan M.
Niagra Falls, NY
 

2 cups carrots, shredded
3 cups flour
1 1/2 cups sugar
1 cup coconut
2 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
1 1/4 cups of oil
2 tsp. vanilla
3 eggs
1 11-oz. can of Mandarin oranges, undrained
1 8-oz. can (crushed) pineapple, drained
1 cup pecans, chopped

Combine the first twelve ingredients in large bowl. Mix at low speed until moistened. Then beat for 2 minutes at high speed. Fold in the pecans. Use a 9 x 13 cake pan and bake at 325° F for 45-55 minutes or until a toothpick comes out clean. Cool completely. Frost.

Frosting:

3 cups powdered sugar, sifted
8 oz. cream cheese softened
2 Tbsp. butter, melted
1 Tbsp. vanilla

Combine all; beat until smooth.

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