2 hrs 40 min
1 cup Land O Lakes® Butter, melted
1 cup firmly packed brown sugar
3/4 cup sugar
1 (11-ounce) can mandarin oranges, undrained
2 1/2 teaspoons vanilla
2 3/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup sweetened flaked coconut
1/2 cup chopped pecans
4 medium (2 cups) carrots, grated
3 1/2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
2 tablespoons Land O Lakes® Butter, softened
2 teaspoons vanilla
Finely chopped pecans, if desired
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 1 cup butter, brown sugar, sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy.
Add mandarin oranges and 2 1/2 teaspoons vanilla. Continue beating until well mixed.
Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed.
Stir in coconut, 1/2 cup pecans and carrots.
Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth.
Frost cooled cake. Sprinkle with pecans, if desired.