Carrot Cake

1. 1

   Trim one short end of the pound cake (discard the end), then cut a wedge off each side as shown.

2. 2

   Attach the wedges to each other with frosting (crust sides together), then attach to the trimmed cake.

3. 3

   Mix the remaining frosting with the yellow and red food coloring.

4. 4

   Spread over the cake.

5. 5

   Arrange the jelly beans on the cake in tight rows.

6. 6

   Trim the sour straws to various lengths, then gently stick into the top of the cake.

7. 7

   Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.