KitchenAid RVSA manual CARROT-COCONUT Cake, Eggs Teaspoon vanilla ⁄4 cup flaked coconut

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CARROT-COCONUT CAKE

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4medium carrots, cut into thirds

11⁄4 cups all-purpose flour

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 all-purpose flour, whole wheat flour, sugar, baking soda, salt, and nutmeg in mixer bowl. Add oil, pineapple, eggs, and vanilla.

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 13x9x2-inch baking pan. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Frost with Orange Cream Cheese Frosting, if desired.

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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