Recipe: Coconut Carrot Wedding Cake
Description: 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&rsquo;s very rich and filling but you just can&rsquo;t seem to stop eating it.  This will be my only carrot cake recipe from now on.  Excellent for freezing ahead.
Ingredients: [{"text": "3 eggs, beaten"}, {"text": "2 cups sugar"}, {"text": "1/2 cup grated carrot"}, {"text": "1/2 cup applesauce"}, {"text": "1/2 cup vegetable oil"}, {"text": "1 cup crushed pineapple, not drained"}, {"text": "2 cups flour"}, {"text": "2 teaspoons baking soda"}, {"text": "1 teaspoon salt"}, {"text": "2 teaspoons vanilla extract"}, {"text": "2 teaspoons cinnamon"}, {"text": "1 cup flaked coconut"}, {"text": "1 cup chopped walnuts"}, {"text": "8 ounces cream cheese, softened"}, {"text": "1/2 cup margarine, softened"}, {"text": "4 cups confectioners' sugar"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1 cup chopped walnuts"}]
Instructions: 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&rsquo;s sugar 1 cup at a time. Beat until smooth.
Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.
