3 c. all-purpose flour
1 c. coconut
1 tsp. cinnamon
1 1/4 c. oil
1 tsp. grated orange peel
11 oz. can mandarin orange segments, undrained
2 c. sugar
2 1/2 tsp. baking soda
2 c. (4 med.) shredded carrots
2 tsp. vanilla
3 eggs

Heat oven to 375 degrees. Lightly spoon flour in measuring cup. Level off. Combine all cake ingredients in large bowl at low speed until moistened. Beat 2 minutes at high. Pour batter in greased 9x13 inch pan and bake 45-55 minutes or until toothpick comes out clean. Cool completely.

FROSTING:

3 c. powdered sugar
8 oz. cream cheese, softened
1 tsp. vanilla
2 tbsp. butter, melted
1-2 to 1 c. chopped nuts

Combine all frosting ingredients except nuts, beat until smooth. Spread over cooled cake and sprinkle with nuts. Store in refrigerator.