Carrot and Coconut Cake

Contributor
Click here to watch the carrot and coconut cake video.
carrot cake

Photo courtesy of Brian Sheehan.

1128
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces sugar
  • 1/2 Cup vegetable oil
  • 1/2 Cup coconut oil
  • 3 eggs
  • 9 Ounces AP flour
  • 2 Teaspoons baking soda
  • 2 Teaspoons baking powder
  • 3 Grams ground ginger
  • Salt, to taste
  • 12 Ounces carrots

Directions

Mix sugar, oil, and eggs to a smooth paste using an electric whisk or a stand mixer

Sift together dry ingredients and add to paste

Fold in grated carrots until combined.

Line your 8 inch cake ring with parchment paper on the base and around the sides.

Pour mix into prepared cake ring.

Bake at 400 degrees F for around 8 to 10 minutes and a deep color is achieved.

Test to see if carrot cake is cooked by inserted a skewer or small knife into center, then removing – if it comes out clean it is ready, if not cook for longer.

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
59g
91%
Sugar
89g
N/A
Saturated Fat
27g
100%
Cholesterol
120mg
40%
Protein
12g
23%
Carbs
143g
48%
Vitamin A
762µg
85%
Vitamin B12
0.3µg
4.8%
Vitamin B6
0.2mg
10.2%
Vitamin C
5mg
8%
Vitamin D
0.6µg
0.2%
Vitamin E
7mg
35%
Vitamin K
12µg
15%
Calcium
227mg
23%
Fiber
4g
17%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
2mg
11%
Magnesium
31mg
8%
Monounsaturated
23g
N/A
Niacin (B3)
2mg
9%
Phosphorus
392mg
56%
Polyunsaturated
6g
N/A
Potassium
397mg
11%
Riboflavin (B2)
0.2mg
14.1%
Sodium
918mg
38%
Sugars, added
85g
N/A
Thiamin (B1)
0.1mg
9.7%
Trans
0.2g
N/A
Zinc
1mg
7%