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Ginger-Coconut Carrot Cake

Think you like carrot cake? After you taste this triple layer frosted dessert, made with toasted coconut, you'll absolutely love it!
12 Servings - 2 hr - recipe.com
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Servings:12  | Calories:1235 | Total Fat:46g  | Chol:108mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 46g
71 %
Sat Fat 17g
85 %
Total Carb 207g
69 %
Fiber 3g
12 %
Sugars 181g
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Cholesterol 108mg
36 %
Sodium 382mg
16 %
Protein 7g
14 %
Calories:
47% Confectioners' sugar
29% Others combined
13% Canola oil
9% Granulated sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 3/4 cups granulated sugar, plus more for pans see savings
2 1/2 cups all-purpose flour see savings
2 teaspoons ground cinnamon see savings
2 teaspoons baking powder see savings
1 teaspoon baking soda see savings
3/4 teaspoon salt see savings
4 eggs see savings
2 tablespoons grated fresh ginger see savings
1 cup vegetable or canola oil see savings
3 cups grated carrots see savings
1/2 cup chopped pecans see savings
1 1/2 cups toasted sweetened coconut see savings
8 ounces cream cheese, softened see savings
3/4 cup unsalted butter, softened see savings
1 pound confectioners' sugar (4 cups) see savings

Directions : View recipe directions on recipe.com
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