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| Bea's Carrot Coconut Cake |
"My mom exceeded this recipe alongside to me many years in the past. It's a fave of own family and buddies."
Ingredients :
- Cake:
- 2 cups white sugar
- 1 1/four cups vegetable oil
- three eggs
- 2 teaspoons vanilla extract
- 2 cups all-cause flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flaked coconut
- 2 cups shredded carrots
- 1 cup tired fruit cocktail
- 1 cup chopped walnuts
- Frosting:
- 1 (eight ounce) package cream cheese, softened
- five tablespoons margarine, or greater to flavor
- 2 teaspoons vanilla extract
- three cups confectioners' sugar
- 1 cup chopped walnuts
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 2H |
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- Preheat oven to 350 ranges F (a hundred seventy five 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 till batter is nicely combined. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter; pour into the organized baking dish.
- Bake inside the preheated oven until a toothpick inserted in the center comes out easy, 45 to 50 mins. Let cake cool to room temperature, about 1 hour.
- Beat cream cheese, margarine, and a pair of teaspoons vanilla extract together until clean and creamy; upload confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting; unfold over cooled cake.
Notes :
- Butter can be substituted for margarine. Any type of nuts can be used.
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