Coconut Carrot Wedding Cake
"Found this recipe on on a OAMC website, 30daygourmet.com. except I used fresh grated carrot, instead of the baby food. This cake is a sure hit! It’s very rich and filling but you just can’t seem to stop eating it. This will be my only carrot cake recipe from now on. Excellent for freezing ahead."
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
12-16
ingredients
-
Cake ingredients
- 3 eggs, beaten
- 2 cups sugar
- 1⁄2 cup grated carrot
- 1⁄2 cup applesauce
- 1⁄2 cup vegetable oil
- 1 cup crushed pineapple, not drained
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 cup flaked coconut
- 1 cup chopped walnuts
-
Frosting ingredients
- 8 ounces cream cheese, softened
- 1⁄2 cup margarine, softened
- 4 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
directions
-
Assembly Directions:
- In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
- Bake at 350 degrees for 35-40 minutes.
- While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner’s sugar 1 cup at a time. Beat until smooth.
- Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.
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Reviews
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Delicious!! I took this cake to a B-B-Q this afternoon and it was a huge hit. I'm glad I took a piece for myself when I brought the cake out, because it was gone so fast that if I had waited I would have missed out. This cake was moist, rich, and oh so yummy! I baked this in two 9" round cake pans and it tested done after about 32 mins. Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for Fall 2009 PAC*
