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Chocolate Frosting II: Carrot Cake Recipe

Ingredients

1 1/2 cups water

1 1/2 cups white sugar

1 cup vegetable oil

1 cup chopped walnuts

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 cup flaked coconut

1 (6 ounce) package instant vanilla pudding mix

2 cups crushed chicken candy corn

Directions

In a large saucepan combine water, sugar, oil and nuts. Heat until boiling. Remove from heat, stirring constantly, and mix with water mixture. Stir in vanilla extract and lemon zest. Continue stirring until all ingredients are thoroughly combined. Pour mixture into prepared pan.

In a small mixing bowl combine pudding mix, crushed candy corn and coconut. Mix well and pour into baked pan. Bake in preheated oven for 45 minutes, until set. Cool completely. Serve warm or at room temperature.

Comments

Jom Poppor writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this cake. It was simple yet tasty. It wasn't overly sweet but that could have been due to using white sugar instead of dark. It was perfect in every way. I loved the subtle lemon flavor and the subtle cooling effect. I wish we had bought more than one pound of ground beef for this!