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: 50 mins
• 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

1. Assembly Directions:
2. In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
3. Bake at 350 degrees for 35-40 minutes.
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. Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.