Try this Coconut Almond Carrot Cake recipe, or contribute your own.
Suggest a better descriptionMix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of mixer. Stir in flour mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, raisins and 2/3 cup coconut. Pour into a greased 9-inch Bundt pan. Bake at 350 degrees for 35 minutes. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Frost with frosting and cover with remaining coconut. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 12 | ||
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Calories: 727 | ||
Calories from Fat: 344 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 217.8mg | 67 % | |
Sodium 288.4mg | 10 % | |
Potassium 366.5mg | 10 % | |
Total Carbohydrate 89.4g | 26 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 85.4g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 727
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