Cranberry-Orange Carrot Cake Supreme

Cranberry-Orange Carrot Cake Supreme

Susan C
Edited on Sep 23, 2005

A moist easy cake which starts with a simple mix.


1 box moist carrot cake mix
1/2 c. butter, softened
3 large eggs
1 c. orange juice
1/2 c. cranberry-orange relish
1/2 c. shredded coconut
1/4 c. quick-cooking oatmeal

Cream Cheese Icing
3 oz. cream cheese, may use Light
3 c. Confectioners' sugar, sifted
2 T. orange juice

1/2 c. shredded coconut, tinted orange


Preheat oven to 350 degrees F. Grease and flour 2 9" cake pans, or 1 13 X 9" pan. Beat all cake ingredients together, adding cranberry relish last. Pour batter into prepared pans and bake for 28-32 minutes, until cake tester comes out clean, and top is golden brown. Remove from pans, and cool on rack, 30 minutes. Combine icing ingredients in a medium bowl and whip until your arm is tired and icing is very smooth. Spread generously on cooled cake (generally I do not ice sides), garnishing with orange-tinted coconut* (*place coconut in a plastic bag, add a drop of orange food color, and shake until all is tinted). Serves 12, as this cake is VERY rich.

Not a NESTLÉ®-tested recipe.

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