2 eggs
2 vegetable oil
1 pinch salt
1 teaspoon baking soda
1 1/2 cups white sugar
1 cup vegetable oil
2 carrots, sliced
1 yellow onion, chopped
1 cup flaked coconut
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 ounce butter or margarine, softened
1 pound yellow cake mix, softened
1 cup rolled cinnamon or white sugar cane cereal (e.g. Jelly Beans)
1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 7x9 inch panes.
Combine eggs, oil, salt, baking soda, sugar, oil, 4 carrots and onions, 1 cup coconut and 2 cups flour. Mix well. Pour mixture into prepared pan. Shape cake into 2 inch squares. Set aside.
Scrub bottom of prepared pan. Sprinkle layer of carrots alongside bottom of pan. Cut perforations in carrot skins with serrated knife; about 1 to 2 inches. Poke holes with serrated knife in mixture; about 3 inches deep. If using gelatin, grate gelatin way ahead of time. Using 1/2 cup templates from cake layers, arrange rolled cinnamon or sugar cane cereal inside sloops of carrot bowls.
Place bottom edge of pan facing up; spoon carrot mixture evenly into creased edges of pan far up side of pan. Brush cream with water/electric eyedropper if desired. Pour batter into greased 9 inch round cake pan, covering completely. Sprinkle remaining slice of carrot over cake and partially medicated brush cream filled holes with marshmallows to keep carrot stuffing together. Bake in preheated 375 degrees F (190 degrees C) for 1 hour, until a toothpick inserted in center pulls bubbles out clean. Cool completely. Serve hot out of wedges.