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Coconut Pecan Carrot Cake

chef.jackson's picture
Ingredients
  Sifted cake flour 2 3⁄4 Cup (44 tbs)
  Ground cinnamon 2 1⁄2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 1⁄4 Cup (20 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Warm water 1⁄4 Cup (4 tbs)
  Grated coconut 3 Cup (48 tbs)
  Coconut pecan frosting 2 Cup (32 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
3

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1 Comment

Anonymous's picture
All of these recipes have flour: cake mixes have flour.