Coconut Carrot Wedding Cake from 30 Day Gourmet Freezer Cooking . . .

Makes:	1	2	3	4	5	6
Serves:	12	24	36	48	60	72

Cake Ingredients:
Eggs, beaten	3	6	9	12	15	18
Sugar	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baby food carrots	2 small jars	4 small jars	6 small jars	8 small jars	10 small jars	12 small jars
Oil	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Crushed pineapple with juice	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baking Soda	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Salt	1 t.	2 t.	3 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.
Vanilla	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Cinnamon	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Coconut	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Walnuts; chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Frosting Ingredients:
Cream cheese; softened	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Margarine; softened	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Confectioner’s sugar	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Vanilla	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Walnuts; chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:
In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.

Freezing & Cooking Directions:

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 C. at a time. Beat until smooth.

Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.

Comments:

This cake is a sure hit! It’s very rich and filling but you just can’t seem to stop eating it.