Enjoy this tasty carrot cake with a glass of Lucy’s in the Sky wine.

Ingredients

  • Cake - 3 cups all-purpose flour
  • Cake - 2 cups sugar
  • Cake - 1 cup flaked coconut
  • Cake - 2 1/2 teaspoons baking soda
  • Cake - 2 1/2 teaspoons cinnamon
  • Cake - 1 teaspoon salt
  • Cake - 2 cups (approx 3-4 medium) shredded carrots
  • Cake - 1 1/4 cups canola oil
  • Cake - 2 teaspoons vanilla extract
  • Cake - 1 teaspoon grated orange peel
  • Cake - 11 oz can mandarin oranges, undrained
  • Cake - 3 medium eggs
  • Frosting - 8 oz. pkg cream cheese, softened
  • Frosting - 2 tablespoons butter, melted
  • Frosting - 1 teaspoon vanilla
  • Frosting - 3 cups powdered sugar

Steps

  • 1
    Heat oven to 350 degrees F. Grease (not oil) 13x9-inch pan.
  • 2
    Lightly spoon flour into measuring cup; level off. Then, in large bowl, combine all cake ingredients; beat 2 minutes at high speed.
  • 3
    Pour into greased pan. Bake at 350 degrees F for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool.
  • 4
    In medium bowl, blend all frosting ingredients; beat until smooth. Spread over cake; sprinkle with nuts.

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