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Coconut Pecan Carrot Cake Recipe
|Sifted cake flour||2 3⁄4 Cup (44 tbs)|
|Ground cinnamon||2 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Vegetable oil||1 1⁄4 Cup (20 tbs)|
|Sugar||2 Cup (32 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Grated coconut||3 Cup (48 tbs)|
|Coconut pecan frosting||2 Cup (32 tbs)|
Calories 3104 Calories from Fat 1558
% Daily Value*
Total Fat 178 g274%
Saturated Fat 57.4 g286.9%
Trans Fat 0 g
Cholesterol 282 mg
Sodium 1477.4 mg61.6%
Total Carbohydrates 356 g118.6%
Dietary Fiber 11.4 g45.4%
Sugars 243.1 g
Protein 27 g54.2%
Vitamin A 6.7% Vitamin C 4.7%
Calcium 10.6% Iron 66.2%
*Based on a 2000 Calorie diet
Combine oil and sugar; beat until smooth.
Combine egg yolks and water; add to oil mixture, beating well.
Stir in carrots and flour mixture, mixing until well blended.
Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pans 10 minutes.
Remove layers from pans; place on wire racks, and let cool completely.
Spread Coconut-Pecan Frosting between layers and on top and sides of cake.