3 Cups flour
2 Cups sugar
1 cup coconut, if desired
2 1/2 tsp. baking soda
1 tsp. salt
3 eggs
2 Cups (4 medium) shredded carrots
1 1/4 Cups oil
2 tsp. vanilla
1 tsp. grated orange peel
11 oz. can mandarin oranges, undrained

Preheat oven to 350. Grease not oil a 13 X 9 inch pan. In a large bowl blend all cake ingredients. Beat 2 minutes at highest speed. Pour into greased pan.

Bake 45-55 minutes until toothpick inserted in center comes out clean. Cool.

Custard Filling:

3/4 cup sugar
3 tbsp. flour
2 eggs
3/4 cup milk
1/4 lb. sweet butter
1/4 lb. crisco
4 tbsp. powdered sugar
1 tsp. vanilla

Combine sugar, flour, eggs and milk. Cook until thickened. Cool. Add creamed butter and shortening, powdered sugar and vanilla. Beat until smooth. Spread over cooled cake.

A cream cheese frosting is also very good on this cake.