Coconut Pecan Carrot Cake Recipe

Summary

Servings3Cuisine
CourseMain Ingredient

Ingredients

 Cake flour2 3/4 Cup (16 tbs), sifted
 Ground cinnamon2 1/2 Teaspoon
 Baking soda11/2 Teaspoon
 Salt1/2 Teaspoon
 Vegetable oil1 1/4 Cup (16 tbs)
 Sugar2 Cup (16 tbs)
 Eggs4 Small, separated
 Warm water1/4 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.

Comments

Anonymous

Anonymous says :

All of these recipes have flour: cake mixes have flour.
Posted on: 5 July 2010 - 2:46pm
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