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Ingredientes
- For the Cake
- 1 cup butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 tablespoons lemons zest
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 lb. grated carrots
- 1 cup flaked coconut
- For the Glaze
- 1/4 cup+ milk
- 2 cups confectioners sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Direcciones
- In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Add lemon zest, oil, extract and lemon juice.
- Combine dry ingredients; gradually add to wet mixture.
- Stir in carrots and coconut.
- Pour into a bundt pan that has been greased and floured well.
- Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm.
- For the glaze, in a mixing bowl, beat the confectioners sugar, milk, cinnamon, salt, and extract until smooth. Add more milk as needed. Mixture should be quite thick.
- Pour over warm cake letting glaze drip down the sides.
- Cool to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 8 servings | |
| Calories 876 | |
| Calories from Fat 273 | 31% |
| Total Fat 31.07g | 39% |
| Saturated Fat 17.28g | 69% |
| Trans Fat 0.09g | |
| Cholesterol 154mg | 51% |
| Sodium 784mg | 33% |
| Potassium 313mg | 9% |
| Total Carbs 144.34g | 38% |
| Dietary Fiber 3.4g | 11% |
| Sugars 104.88g | 70% |
| Protein 8.56g | 14% |
