MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mandarin Orange Carrot Cake
 Categories: Cakes
      Yield: 10 Servings
 
  1 1/2 c  Unbleached white flour
  1 1/2 c  Whole wheat pastry flour
  2 1/2 ts Baking soda
  2 1/2 ts Cinnamon
      1 ts Salt
      1 c  Grated; unsweetened coconut
    2/3 lb Carrots (2 c); grated
  1 1/4 c  Sunflower oil
      2 ts Vanilla extract
  1 1/2 c  Honey
     11 oz Can mandarin oranges;
           - drained, coarsely chopped
      3    Eggs
      2 ts Orange zest; grated

MMMMM-------------------ORANGE WALNUT FROSTING------------------------
      1 c  Cream cheese; softened
      2 tb Butter; melted
      1 ts Vanilla extract
      1 ts Orange zest; grated
      6 tb Honey
      1 c  Walnuts; chopped
 
  Orange Walnut Frosting:
  
  Blend first 5 ingredients together in a bowl with electric mixer until
  smooth. Stir in walnuts:
  
  Yield: 2 Cups
  
  Mandarin Orange Carrot Cake:
  
  Preheat oven to 350°F. Oil a 13x9" or 10" springform pan.
  
  Mix dry ingredients together in a large bowl. Combine wet ingredients
  in separate bowl. Pour wet into dry. Turn on electric mixer and mix
  well for 2 minutes or until well blended. Pour into pan.
  
  Bake 40 to 45 minutes, until done. When cool, slice the cake in half
  horizontally to make 2 layers. Spread a thin layer of frosting on the
  center layer, saving most for the top of the cake. Garnish with grated
  orange zest over frosting.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
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