6
4 medium carrots, cut
into thirds
1
1
⁄
4
cups all-purpose flour
1 cup whole wheat flour
1
1
⁄
2
cups sugar
2 teaspoons baking soda
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon nutmeg
1
⁄
2
cup oil
1 can (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.
CARROT-COCONUT CAKE
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