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    You are in: Home / Recipes / Coconut Carrot Wedding Cake Recipe
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    Coconut Carrot Wedding Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    wirkwoman1's Note:

    Found this recipe on on a OAMC website, 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.

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    Units: US | Metric

    Cake ingredients

    Frosting ingredients


    1. 1
      Assembly Directions:
    2. 2
      In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
    3. 3
      Bake at 350 degrees for 35-40 minutes.
    4. 4
      While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner’s sugar 1 cup at a time. Beat until smooth.
    5. 5
      Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.

    Ratings & Reviews:

    • on October 04, 2009


      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 is definitely a keeper!! *Made for Fall 2009 PAC*

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Carrot Wedding Cake

    Serving Size: 1 (157 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 778.5
    Calories from Fat 353
    Total Fat 39.2 g
    Saturated Fat 9.8 g
    Cholesterol 67.3 mg
    Sodium 599.8 mg
    Total Carbohydrate 102.8 g
    Dietary Fiber 3.2 g
    Sugars 79.6 g
    Protein 8.3 g

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