- Cake:
- 2 cups white sugar
- 1 1/4 cups vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flaked coconut
- 2 cups shredded carrots
- 1 cup drained fruit cocktail
- 1 cup chopped walnuts
- Frosting:
- 1 (8 ounce) package cream cheese, softened
- 5 tablespoons margarine, or more to taste
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl; stir in flour, baking soda, and salt until batter is well mixed. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool to room temperature, about 1 hour.
- Beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy; add confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting; spread over cooled cake.
09/07/2019
recipepes.com
bea's carrot coconut cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
