Coconut Pecan Carrot Cake | PCC Natural Markets

Coconut Pecan Carrot Cake

Serves: 4 to 6

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

This delicious carrot cake has rich, toasty notes from whole grains, and uses honey and maple syrup for a light, flavorful sweetness. For a rich, not-too-sweet frosting, top with Orange-Cream Cheese Frosting.



Preheat oven to 350°F. Coat a 9- by 13-inch baking dish with spray, oil or butter and set aside.

In a bowl, whisk together flour, wheat germ, baking powder, baking soda, cinnamon and salt.

Combine applesauce, honey and maple syrup with an electric mixer in a large bowl. Add egg whites and egg(s) and beat at medium speed for 1 minute. Add vanilla and orange zest and beat just to combine.

Stir flour mixture into applesauce mixture just until no streaks of flour remain. Fold in carrots, nuts, coconut and currants.

Pour batter into the baking dish and spread evenly. Bake for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Let cool for 10 minutes before removing from the pan. Cool completely on a rack before frosting.


Note 2: Sprinkling toasted coconut and/or arranging toasted pecan halves on top of the frosting makes a pretty presentation. If you are serving a large crowd, make two cakes and layer frosting between them.

Recipe by Seppo Ed Farrey, PCC Cooks instructor

More about: cakes, carrots, coconut, pecans, whole wheat


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