Carrot Cake With Orange Cream Cheese Frosting

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 20
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup canned pumpkin puree
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups carrots, freshly grated
• 1/4 cup pecans, finely chopped
• 0.5 (8 ounce) package low-fat cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 orange, zest and juice
• 1 cup cool whip
• 1/2 cup flaked coconut (optional)

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch pan with cooking spray. cut out parchment paper to fit on bottom of pan.
• 2 sift together flour, baking soda, baking powder, salt and cinnamon. set aside.
• 3 in a large bowl, beat together eggs, oil, pumpkin, sugars and vanilla. add in dry ingredients a little at a time. stir in carrots. fold in pecans. pour into prepared pan.
• 4 bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• 5 to make frosting: in a medium bowl, combine cream cheese, confectioners' sugar, vanilla, orange zest and juice. beat until the mixture is smooth and creamy. fold in cool whip.
• 6 frost the top of cooled cake. top with toasted coconut. refrigerate.