Coconut Carrot Cake
May 13, 2013
"For smaller households,regular layer cakes tend to dry out before it can be finished so I came up with this one. This is a very dense cake but is really moist. " Keep Smiling :)"
- Serving Size: 1 (195.2 g)
- Calories 663.7
- Total Fat - 27 g
- Saturated Fat - 10.3 g
- Cholesterol - 83.7 mg
- Sodium - 727 mg
- Total Carbohydrate - 96.7 g
- Dietary Fiber - 2 g
- Sugars - 76.3 g
- Protein - 12.2 g
- Calcium - 187.8 mg
- Iron - 1.3 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees.
Into a large bowl sift all dry ingredients.
Add all wet ingredients and blend well for at least 5 minutes.
Stir in nuts, mixing well.
Pour cake batter into 1 greased and floured 9 inch round cake pan(or you could also use a 9 inch square pan).
Bake at 350 degrees for 50 to 60 minutes, or until toothpick entered near center comes out nearly clean.
Cool completely before frosting.
While cake is cooling,mix together butter,cream cheese,and vanilla until well blended.
Add powdered sugar a little at a time until desired spreading consistency is reached.
After the cake has completely cooled, cut in half.
Place half the cake on a plate, then frost as you would a regular layer cake.
Place remaining half of cake on top of frosted half, and continue to frost as you would a regular cake.
Tips & Variations
No special items needed.