Classic carrot cake is filled with coconut and pecans and frosted with cream cheese frosting. 25 min. 2:05 pr ep time 15 serv ings Cake 1 cup Land O Lakes® Butter, melted 1 cup firmly packed brown sugar 3/4 cup 3 sugar Land O Lakes® All-Natural Eggs 1 (11-ounce ) can mandarin oranges, undrained 2 1/2 te aspoons vanilla 2 te aspoons freshly grated orange zest 2 3/4 cups all-purpose flour 1 table spoon 2 te aspoons 1/2 te aspoon ground cinnamon baking soda salt 3/4 cup sweetened flaked coconut 1/2 cup chopped pecans 4 me dium (2 cups) carrots, grated Frosting 3 1/2 cups powdered sugar 1 (8-ounce ) package cream cheese, softened total time 2 table spoons 2 te aspoons Land O Lakes® Butter, softened vanilla Chopped pecans, if desired Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Combine 1 cup butter, brown sugar, sugar and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2 teaspoons vanilla and orange zest. Continue beating until well mixed. Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and carrots. Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely. Meanwhile, combine all frosting ingredients except chopped pecans in medium bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired. Read more about this recipe on Recipe Buzz®Blog. Calories: 520 Fat: 24g Cholesterol: 100mg Sodium: 440mg Carbohydrates: 72g Dietary Fiber: 2g Protein: 6g Recipe #9987©1998Land O'Lakes, Inc. Load More Comments » How Did This Recipe Work Out for You? Please return to landolakes.com to rate and review this recipe. Your comments and suggestions are appreciated by others. This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2982 © 2013 Land O'Lakes, Inc.
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