Carrot Cake
Ingredients:
1 16-ounce pound cake, frozen
1 16-ounce tub vanilla frosting
24 drops yellow food coloring
6 red drops 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 above.
Attach the wedges to each other with frosting (crust sides together), then attach to trimmed cake.
Mix the remaining frosting with yellow and red food coloring (to make orange). 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.