Jennifer’s Carrot Cake

Jennifer’s Carrot Cake

Carrot Cakes : COLLECTION
(This recipe recommends, if possible, baking and frosting the cake 2 days in advance of serving, and then allowing it to season in the refrigerator)
Mix for 2 minutes at highest speed on electic mixer:
3 C unbleached white flour
2 C sugar
1 C shredded coconut
2 1/2 tsp baking soda
2 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 C shredded carrots
1 1/4 C oil
2 tsp vanilla
1 tsp grated orange zest
1 (11 ounce) can mandarin oranges (undrained)
3 eggs.
Pour into 9×13-inch pan and bake at 350 F for 40-50 minutes.Let cool in pan for 10-20 minutes before removing.