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Orange Carrot Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
Cake: | |
3 cups | all-purpose flour |
2 cups | sugar |
1 cup | coconut |
2-1/2 tsp. | baking soda |
2-1/2 tsp. | cinnamon |
1 tsp. | salt |
2 cups (4 medium) | shredded carrots |
1-1/4 cups | vegetable oil |
2 tsp. | vanilla |
1 tsp. | grated orange peel |
1-1/2 tsp. | orange extract, alternative |
1 can (11oz or 1-3/4 cups) | mandarin oranges |
undrained eggs | |
PREHEAT oven to 350*F. Grease 13x9x2" pan. In large bowl, blend all cake ingredients and beat 2 minutes at high speed. Pour into greased pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool. Frost with cream cheese frosting. If desired. Makes 12 servings. Per serving: 526 cal, 5g pro, 27g fat, 68g carb, 46mg chol, 305mg sod Frosting: | |
1 (8oz) | cream cheese, softened |
2 Tbsp. | melted margarine |
butter, alternative | |
1 tsp. | vanilla |
3 cups | powdered sugar |
1/2 to 1 cup | chopped nuts, (optional) |
With mixer, combine cream cheese, butter, vanilla and powdered sugar spread on cooled cake. Top with nuts, if desired.
Per serving: 189 cal, 1.4 g pro, 7.3g fat, 30.4g carb, 23mg chol, 63mg sod
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