3 md Carrots, slices
1 1 inch square orange peel
1 c Orange juice
1/4 c Cooking oil
1 pk Yellow cake mix
3 Eggs
1 1/3 c Coconut
3/4 c Brown sugar
3/4 c Chopped pecans
1/3 c Milk
1/4 c Butter or margarine
-melted
1 ts Vanilla
Combine carrots, orange peel, juice and oil in a blender container or food
processor bowl. Cover and blend or process until carrots are finely
chopped.
In a large mixer bow combine carrot mixture, cake mix and eggs. beat just
until blended. Beat on medium speed for 2 minutes, scraping sides
occasionally. Turn batter into a greased and floured 13x9x2 inch baking
pan. Bake in 350 oven for 35 to 40 minutes or until a wooden toothpick
inserted in the center comes out clean. Remove from oven. Turn oven to
broil.
Combine coconut, brown sugar and pecans. Stir in milk, butter and
vanilla. Using the back of a spoon or small spatula, quickly spread coconut
topping over hot cake in pan.
Broil cake 4 to 5 inches from heat for 2 to 3 minutes or until coconut
topping is golden brown. Serve warm or cool.
