Recipe is in response to Stephanie Orsi of Canada looking for a Pillsbury Carrot Cake recipe with Mandarin Oranges.

This may be it!

Carrot Cake

3 cups flour
2 cups sugar
1 cup coconut, if desired
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.