You are here

Coconut Pecan Carrot Cake

chef.jackson's picture
  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)

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


Rate It

Your rating: None
Average: 4.2 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 3104 Calories from Fat 1558

% Daily Value*

Total Fat 178 g274%

Saturated Fat 57.4 g286.9%

Trans Fat 0 g

Cholesterol 282 mg94%

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

1 Comment

Anonymous's picture
Coconut Pecan Carrot Cake Recipe