Carrot-Coconut Cake

60 minutes Prep: 15 minutes Cook: 43 minutes

1102 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

3	medium	carrots	slices
1	inch square	orange zest
1	cup	orange juice
1/4	cup	vegetable oil
1	package	cake mix, yellow
3	large	eggs
1 1/3	cups	coconut
3/4	cup	brown sugar
3/4	cup	pecans	chopped
1/3	cup	milk
1/4	cup	butter	melted
1	teaspoon	vanilla extract

Directions

Combine carrots, orange peel, juice and oil in a blender container or food processor bowl.

Cover and blend or process until carrots are finely chopped.

In a large mixer bowl combine carrot mixture, cake mix and eggs.

Beat just until blended.

Beat on medium speed for 2 minutes, scraping sides occasionally.

Turn batter into a greased and floured 13x9x2 inch baking pan.

Bake in 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from oven.

Turn oven to broil.

Combine coconut, brown sugar and pecans.

Stir in milk, butter and vanilla.

Using the back of a spoon or small spatula, quickly spread coconut topping over hot cake in pan.

Broil cake 4 to 5 inches from heat for 2 to 3 minutes or until coconut topping is golden brown.

Serve warm or cool.

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Nutrition Facts

Serving Size 346g

Amount per Serving

Calories 1102 53% of calories from fat

	% Daily Value*
Total Fat 65.0g	101%
Saturated Fat 19.0g	97%
Trans Fat 0.0g
Cholesterol 193mg	64%
Sodium 1039mg	43%
Total Carbohydrate 119.0g	40%
Dietary Fiber 6.0g	25%
Sugars 62.0g
Protein 15.0g	29%

Vitamin A	167%		Vitamin C	40%
Calcium	26%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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