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CARROT-COCONUT CAKE
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4medium carrots, cut into thirds
11⁄4 cups
1cup whole wheat flour 11⁄2 cups sugar
2teaspoons baking soda 1⁄2 teaspoon salt
1⁄4 teaspoon nutmeg
1⁄2 cup oil
1can (8 oz.) crushed pineapple in juice, undrained
3 eggs
1 teaspoon vanilla
3⁄4 cup flaked coconut
Orange Cream Cheese Frosting, if desired (see page 7)
Assemble Rotor Slicer/Shredder, using fine shredding cone (No. 1). Attach Rotor Slicer/ Shredder to mixer. Turn to Speed 4 and shred carrots into large bowl placed under slicer/ shredder. Set aside.
Combine
Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Turn to Stir Speed and add coconut and carrots, mixing just until blended.
Pour batter into greased and floured
Yield: 12 to 16 servings.
Per serving: About 330 cal, 5 g pro, 51 g carb, 13 g fat, 53 mg chol, 343 mg sod.
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