Coconut-Pecan Carrot Cake Recipe

Name: Coconut-Pecan Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 c. sifted cake flour; 2 1/2 tsp. ground cinnamon; 1 1/2 tsp. baking soda; 1/2 tsp. salt; 1 1/4 c. vegetable oil; 2 c. sugar; 4 eggs, separated; 1/4 c. warm water; 3 c. grated carrots; Coconut-Pecan Frosting

Servings: persons

2 3/4 c. sifted cake flour
2 1/2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. vegetable oil
2 c. sugar
4 eggs, separated
1/4 c. warm water
3 c. grated carrots
Coconut-Pecan Frosting

1
Combine flour, cinnamon, soda and salt; set aside.
2
Combine oil and sugar; beat until smooth.
3
Combine egg yolks and water; add to oil mixture, beating well.
4
Stir in carrots and flour mixture, mixing until well blended.
5
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.
6
Bake at 350u00b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
7
Cool cake in pans for 10 minutes. Remove layers from pans; place on wire racks and let cool completely.

1953

kcal

Calories

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 3/4 c. sifted cake flour, 2 1/2 tsp. ground cinnamon, 1 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Coconut-Pecan Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Pecan Carrot Cake

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