Coconut Pecan Carrot Cake Recipe
Ingredients
| Cake flour | 2 3/4 Cup (16 tbs), sifted | |
| Ground cinnamon | 2 1/2 Teaspoon | |
| Baking soda | 11/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 1 1/4 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 Small, separated | |
| Warm water | 1/4 Cup (16 tbs) | |
| 3 cups grated carrots Coconut-Pecan Frosting | ||
Directions
Combine flour, cinnamon, soda, and salt; set aside.
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.
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.
Chef
