The Wedding Cakes

Coconut Carrot Wedding Cake

Cake ingredients
3 eggs, beaten
2 cups sugar
1/2 cup grated carrots
1 cup vegetable oil
1 cup crushed pineapples, 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

Assembly Directions:
In a large bowl, combine cake ingredients. Mix well. Pour into 9×13 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.

Search for: Coconut, Carrot, Pineapple, cream cheese