Spray 12 cup bundt pan with Pam. Beat margarine with an electric mixer. Add sugar, brown sugar and vanilla. Beat well. Add eggs, one at a time, beating well after each addition. Add flour, baking soda and baking powder, alternately with the yogurt. Stir in carrots, coconut, pecans and orange peel. Pour batter into bundt pan. Bake at 350ºF. for 50 to 60 minutes. Cool cake on wire rack 10 minutes before removing from the pan. Cool thoroughly. Can be frosted with your favorite cream cheese frosting. Yields 20 slices. 

Orange Carrot Cake

3 cups of flour
1 cup of coconut
2 1/2 teaspoons of cinnamon
2 teaspoons of vanilla
2 cups of carrots, shredded (about 4 medium)
One 11 ounce can of mandarin oranges, undrained
2 cups of sugar
2 1/2 teaspoon of soda
1 teaspoon of salt
1 1/4 cup of cooking oil
1 teaspoon of grated orange peel
3 eggs

In large bowl, blend all ingredients. Beat 2 minutes at high speed. Pour into greased 9 x 13 inch pan. Bake at 350ºF. for 45 to 55 minutes. 
Frosting:

One 8 ounce package of cream cheese, softened
2 tablespoons of butter or margarine, melted
1 teaspoon of vanilla
3 cups of powdered sugar
1/2 to 1 cup of nuts, chopped (optional)

Blend ingredients, except nuts, until smooth. Spread over cooled cake. Sprinkle with nuts. Store in refrigerator. 

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