SparkPeople Advertisers Keep the Site Free

4.5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 493.3
  • Total Fat: 28.4 g
  • Cholesterol: 58.7 mg
  • Sodium: 444.5 mg
  • Total Carbs: 57.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Coconut Carrot Cake with Cream Cheese Frosting calories by ingredient
Report Inappropriate Recipe

Coconut Carrot Cake with Cream Cheese Frosting

Submitted by: KGERRING

Introduction

A Yummy Carrot Cake! I got the recipe from "First and Forever" Cookbook by Mary Corpening Barber and Sara Corpening Whiteford. A Yummy Carrot Cake! I got the recipe from "First and Forever" Cookbook by Mary Corpening Barber and Sara Corpening Whiteford.
Number of Servings: 24

Ingredients

    3 cups all-purpose flour
    2 ¾ cups granulated sugar
    1 tablespoon baking soda
    2 teaspoons ground cinnamon
    2 teaspoons kosher salt
    4 eggs, lightly beaten
    1 ½ cups corn oil
    2 teaspoons vanilla extract
    1 ½ cups grated carrot (about 1 large carrot)
    2 jars (4oz each) of carrot puree (i.e. 8oz total of carrot puree baby food)
    1 cup shredded sweetened coconut


    Icing
    3 ½ cups powdered sugar
    12 oz cream cheese at room temperature
    ½ cup (1 stick) unsalted butter at room temperature
    2 teaspoons vanilla extract
    ¼ teaspoon kosher salt

Directions

sift flour, sugar, soda, salt and cinnamon. Combine Eggs, Oil, and Extract. Add to Flour mixture in a mixer with a paddle attachment and stir until well combined. Add the carrot puree (8oz total), the grated carrot (1.5 c total), and the toasted coconut and mix until just combined. Cook at 350 for 45 minutes (in two 9" grased pans) pan or until inside is done and cake is "springy-firm." I included nutritional info for it as a cupcake, in which you would bake them for about 25-30 minutes at 350.

For icing, in a mixer cream the cream cheese, softened butter, the 1/4 tsp salt. and other 2 tsp of vanilla extract until creamy. Slowly add the confectioners sugar and mix until smooth and creamy.

This cake can be baked in advanced and frozen (covered) for up to 48 hours. It is easier frosted when both cake and icing are cold (and I actually prefer to eat it cold, too!)

Number of Servings: 24

Recipe submitted by SparkPeople user KGERRING.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe