Coconut Carrot Cake
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
YIELD: 14 servings.
I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers.
-Shirley Braithewaite, Onaway, Alberta
Ingredients
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2 cups sugar
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1 cup canola oil
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4 large eggs
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4 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1-1/2 teaspoons baking soda
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1 teaspoon salt
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1 can (8 ounces) crushed pineapple
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2 cups grated carrots
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1-1/2 cups sweetened shredded coconut
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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1 teaspoon vanilla extract
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2-1/2 cups confectioners' sugar
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Orange paste food coloring
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Parsley sprig
Directions
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1.
Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick).
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2.
Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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3.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside.
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4.
Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.
Nutrition Facts
1 slice: 664 calories, 33g fat (13g saturated fat), 96mg cholesterol, 526mg sodium, 87g carbohydrate (55g sugars, 2g fiber), 7g protein.
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