The Cake Recipe:
Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.
Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (3301g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 6806 (61%)|
|Amt Per Serving||% DV|
|Total Fat 756.2g||1008 %|
|Saturated Fat 265.6g||1328 %|
|Monounsaturated Fat 274.4g|
|Polyunsanturated Fat 165.8g|
|Cholesterol 1726mg||531 %|
|Sodium 114927.7mg||3963 %|
|Potassium 3653.9mg||96 %|
|Total Carbohydrate 1072.8g||316 %|
|Dietary Fiber 39.5g||158 %|
|Sugars, other 1033.3g|
|Protein 106g||151 %|
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: 11181
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