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Orange Carrot Cake II

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“Once again, I love anything with citrus..I think even better than chocolate!”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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 350°F 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 --.

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