Carrot Cake
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 300
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 48
- Dietary Fiber
- 1
- Sugar
- 38
- Protein
- 2
- Cholesterol
- 25
- Sodium
- 212
- Total: 45 min
- Prep: 45 min
Ingredients
1 16-ounce pound cake, frozen
1 16-ounce tub vanilla frosting
24 drops yellow food coloring
6 drops red food coloring
4 cups orange jelly beans
1 5-ounce bag green apple sour straws
Directions
- Trim one short end of the pound cake (discard the end), then cut a wedge off each side as shown.
- Attach the wedges to each other with frosting (crust sides together), then attach to the trimmed cake.
- Mix the remaining frosting with the yellow and red food coloring. Spread over the cake.
- Arrange the jelly beans on the cake in tight rows.
- Trim the sour straws to various lengths, then gently stick into the top of the cake.