Carrot-Coconut Cake

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Time to Prepare this Recipe 60 minutes Prep: 15 minutes Cook: 43 minutes
Calories Per Serving and Nutrition Information 1102 calories per serving view nutrition facts
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Ingredients

3 medium carrots slices
1 inch square orange zest
1 cup orange juice
1/4 cup vegetable oil
1 package cake mix, yellow
3 large eggs
1 1/3 cups coconut
3/4 cup brown sugar
3/4 cup pecans chopped
1/3 cup milk
1/4 cup butter melted
1 teaspoon vanilla extract

Directions

Combine carrots, orange peel, juice and oil in a blender container or food processor bowl.

Cover and blend or process until carrots are finely chopped.

In a large mixer bowl combine carrot mixture, cake mix and eggs.

Beat just until blended.

Beat on medium speed for 2 minutes, scraping sides occasionally.

Turn batter into a greased and floured 13x9x2 inch baking pan.

Bake in 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from oven.

Turn oven to broil.

Combine coconut, brown sugar and pecans.

Stir in milk, butter and vanilla.

Using the back of a spoon or small spatula, quickly spread coconut topping over hot cake in pan.

Broil cake 4 to 5 inches from heat for 2 to 3 minutes or until coconut topping is golden brown.

Serve warm or cool.

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Nutrition Facts

Serving Size 346g
Amount per Serving
Calories 1102 53% of calories from fat
% Daily Value*
Total Fat 65.0g101%
 Saturated Fat 19.0g97%
 Trans Fat 0.0g
Cholesterol 193mg64%
Sodium 1039mg43%
Total Carbohydrate 119.0g40%
 Dietary Fiber 6.0g25%
 Sugars 62.0g
Protein 15.0g29%
Vitamin A 167%  Vitamin C 40%
Calcium 26%  Iron 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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