Coconut Pecan Carrot Cake
Serves: 4 to 6
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.
- 2 cups whole wheat pastry flour Add to list
- 3/4 cup toasted wheat germ (or an additional 3/4 cup whole wheat pastry flour) Add to list
- 2 teaspoons baking powder Add to list
- 2 teaspoons baking soda Add to list
- 1 teaspoon ground cinnamon Add to list
- 1 teaspoon sea salt Add to list
- 1 1/4 cups unsweetened applesauce Add to list
- 1/2 cup honey Add to list
- 1/2 cup maple syrup Add to list
- 4 large egg whites plus 1 large egg, or 3 large eggs Add to list
- 2 teaspoons vanilla extract Add to list
- 2 teaspoons grated orange zest Add to list
- 3 1/2 packed cups grated carrots Add to list
- 1 cup chopped toasted pecans or walnuts Add to list
- 1/2 cup shredded unsweetened coconut, toasted Add to list
- 1/3 cup currants (optional) Add to list
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, PCC Cooks instructor