My favorite carrot cake

Carrot Cake 3 cups flour 2 cups sugar

1 cup coconut 

2 1/2 tsp baking soda 

2 1/2 tsp cinnamon

 1 tsp salt

 2 cups shredded carrots (4 medium)

 1 1/4 cups cooking oil 

2 tsp vanilla

 1 tsp grated orange peel 

11 oz can (1 1/4 cups) mandarin oranges, undrained 

3 eggs 

 Preheat oven to 350. Grease, not oil 13 x 9 inch pan. Lightly spoon flour into measuring cup. Level off. In large bowl, blend all cake ingredients. Beat 2 minutes at highest speed. Pour into greased pan. Bake 45 to 55 minutes until toothpick inserted in center comes out clean. Frosting: 8 oz pkg cream cheese, softened 2 Tbsp butter, melted 1 tsp vanilla 3 cups powdered sugar chopped nuts, if desired In medium bowl, blend frosting ingredients except nuts. Beat until smooth. Spread over cake and sprinkle with nuts. Store in refrigerator.