Coconut Carrot Cake

6
Servings
30m
Prep Time
55m
Cook Time
1h 25m
Ready In


"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 :)"

Original recipe yields 6 servings
OK
  • FROSTING

Nutritional

  • 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

Step 1

Preheat oven to 350 degrees.

Step 2

Into a large bowl sift all dry ingredients.

Step 3

Add all wet ingredients and blend well for at least 5 minutes.

Step 4

Stir in nuts, mixing well.

Step 5

Pour cake batter into 1 greased and floured 9 inch round cake pan(or you could also use a 9 inch square pan).

Step 6

Bake at 350 degrees for 50 to 60 minutes, or until toothpick entered near center comes out nearly clean.

Step 7

Cool completely before frosting.

Step 8

While cake is cooling,mix together butter,cream cheese,and vanilla until well blended.

Step 9

Add powdered sugar a little at a time until desired spreading consistency is reached.

Step 10

After the cake has completely cooled, cut in half.

Step 11

Place half the cake on a plate, then frost as you would a regular layer cake.

Step 12

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.

Related