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

Heat oven to 350 degrees. Grease 9"x13" pan. In large bowl, blend all cake ingredients, beat 2 minutes at high speed. Pour into greased pan and bake at 350 degrees for 45 to 55 minutes or until a toothpick comes out clean. Cool before removing from pan; ice.

BUTTERCREAM ICING:

1 lb. confectioners' sugar
1/4 lb. soft butter
1/8 tsp. salt
1 tsp. vanilla
3-4 tbsp. milk

Cream 1/3 of sugar with butter and salt. Blend in vanilla and 2 tablespoons milk; add remaining sugar. Gradually stir remaining milk in until desired spreading consistency is reached. Covers 2 cakes.