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.
Provided by wirkwoman1
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 778.6, Fat 39.3, SaturatedFat 9.9, Cholesterol 67.3, Sodium 599.9, Carbohydrate 102.8, Fiber 3.2, Sugar 79.7, Protein 8.3
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