member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Carrot: Coconut Pecan Carrot Cake

    Source of Recipe

    www.amethysts-recipes.com

    List of Ingredients

    2 3/4 cups self-rising flour
    2 teaspoons ground cinnamon
    1/2 teaspoon cardamom
    1 1/4 cups vegetable oil
    2 cups sugar
    4 eggs separated
    1/4 cup warm water
    3 cups grated carrots
    Coconut-Pecan Frosting (below)

    Recipe

    Preheat oven to 350°F.  Spray 3 9-inch cake pans with non-stick vegetable spray.
    In medium bowl, combine flour and spices; set aside.

    In a large mixing bowl, combine oil and sugar; beat until smooth.  Add egg yolks and water, beating well.  Stir in carrots and flour mixture until well blended.  In a medium bowl, beat egg whites until stiff; fold into the batter.  Pour into prepared cake pans.

    Bake 25 to 30 minutes or until a tester inserted in the centers of the cakes comes out clean.  Cool in pans for 10 minutes.  Remove from pans; cool completely on a wire rack.


    COCONUT-PECAN FROSTING

    1 12-ounce can evaporated milk
    1 cup water
    1/2 cup butter or margarine
    2 egg yolks
    1 cup chopped pecans
    1 cup flaked coconut
    1 teaspoon vanilla extract
    In a heavy saucepan, combine evaporated milk, sugar, butter, and egg yolks; bring to a boil.  Reduce heat; cook for 12 minutes, stirring constantly, until mixture thickens.  Remove from heat; stir in pecans, coconut, and vanilla until of spreading consistency.  Spread frosting between layers and on top and sides of the cake.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â