bea's carrot coconut cake
Ingredients
- Servings: 24
- 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
- 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
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 2 hrs
- 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, , 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.
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