Preheat the over to 350 and lightly oil 8-inch cake pan.
Beat the eggs with the orange zest and sugar until thick.
Stir in the applesauce and the vanilla.
Sift the flours, baking powder, and baking soda into a large bowl.
Stir the egg mixture into the flour mixture, then fold in teh carrots, pineapple, and coconut.
Spoon the batter into the prepared cake pan and bake 35 to 40 minutes, or until a skewer inserted in the center of the cake comes out clean.
Cool the cake in the pan about 10 minutes, then turn onto a rack to cool completely.
To make the frosting, soak the apricots in hot water until they are very soft. Drain thoroughly.
With a hand mixer, whip the Neufchatel until smooth and fluffy.
Beat in the powdered sugar and teh 1/4 tsp of vanilla.
Fold in the aprictos.
Spread the frosting evenly over the top of the cooled cake, and cut into thin wedges to serve.
Variations: Add 1/2 cup golden raisins, soaked in hot water and drained, to the batter - or - sprinkle the chopped apricots over the frosted cake instead of folding into the frosting - or- add 1/3 cup chopped toasted pecans to the batter or sprinkle over the cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (567g)|
|Recipe Makes: 4|
|Calories from Fat: 212 (21%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 549.7mg||169 %|
|Sodium 1253.3mg||43 %|
|Potassium 1038.5mg||27 %|
|Total Carbohydrate 175.5g||52 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 165.3g|
|Protein 27.6g||39 %|
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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: 994
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