Coconut Carrot Wedding Cake
- 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
-
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*