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1
Heat oven to 350F.
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2
Line two 15x10x1-inch baking pans with foil; spray with cooking spray.
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3
Grate the peel from the orange.
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4
Remove the membrane from the orange; discard.
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5
Chop orange sections.
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6
Sprinkle 2 clean towels with 3 Tbsp.
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7
powdered sugar each.
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8
Combine flour, granulated sugar, baking soda, baking powder, cinnamon and salt in bowl.
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9
Beat eggs and oil in large bowl with mixer until blended.
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10
Gradually beat in flour mixture until blended.
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11
Stir in carrots, chopped oranges and 1/2 cup nuts.
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12
Pour half the batter (about 2 cups) into each prepared pan.
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13
Bake 20 to 25 min.
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14
or until toothpick inserted in centers comes out clean.
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15
Immediately invert cake onto prepared towel; remove pan.
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16
Carefully peel off foil.
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17
Starting at one short side, roll up cake and towel together.
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18
Repeat with remaining pan.
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19
Cool completely on wire rack.
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20
Meanwhile, beat cream cheese and remaining powdered sugar in large bowl with mixer until blended.
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21
Stir in remaining nuts, orange peel and coconut.
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22
Stir in COOL WHIP.
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23
Refrigerate 15 min.
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24
Carefully unroll cake; remove towel.
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25
Spread half the cream cheese mixture onto each cake.
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26
Reroll cakes; wrap in plastic wrap.
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27
Refrigerate 1 hour.
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28
Unwrap and sprinkle with remaining powdered sugar just before serving.
