CHOCOLATE ORANGE CARROT CAKE

Non stick veggie spray
l-l/2 cups veggie oil
4 large eggs
2-l/2 cups flour
2-l/4 cups sugar
2/3 cup unsweetened cocoa powder
2 tsps. baking soda
l tsp. salt
2 cups finely shredded peeled carrots (about l0 ozs.)
l cup packed sweetened flaked coconut
l-l/2 tsp. grated orange peel
l ll oz. can mandarin oranges, drained, cut into l/2″ pieces.
Frosting:
2-l/2 cups semisweet choc. chips (aabout l5 ozs.
l cup unsalted nondairy )pareve) margarine, room temp.
l/3 cup powdered sugar
l/4 cup frozen orange juice concentrate, thawed
Additional canned mandarin orange segments, drained, patted dry
For cake: Heat oven 350. Spray two 9″ cake pans with 2″ high sides with spray. Using electic mixer beat l-l/2 cups oil and eggs in large bowl until well blended and thick about 2 mins. Add flour, sugar, cocoa, baking soda and salt; beat at low speed to blend. Increase speed; beat l min. longer (batter will be very thick) Stir in carrots, coconut and orange peel then orange pieces. Divide batter between prepared pans. Bake cakes until tester comes out clean about 40 mins. Cool cakes in pan l0 mins. Trun out onto racks, cool complete.y For Frosting: Stir choc. chips on heavy med. saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon l/3 cup choc into small bowl and reserve for decoration. Beat margarine and sugar in med. bowl until fluffy. Beat in remaining choc. and orange juice concentrate. Place l cake layer on platter. Spread with 2/3 frosting. Top with 2nd layer, cover top and sides of cake. Arrange additional orange segments around edge of cake. Rewarm l/3 cup reserved choc. to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared l day ahead, cover and refrigerate.
Serves 8 to l0 Bon Appetit Dec. l998