Fig-Carrot Snacking Cake
1 Hr(s) 38 Min(s)
10 Min(s) Prep
1 Hr(s) 28 Min(s) Cook
As if carrot cake wasn't delish enough, we mixed in flaky coconut and chunks of fig-filled cookies. You're welcome!
What You Need
Select All
16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) carrot cake mix
1 cup water
3/4 cup cholesterol-free egg product
1/2 cup oil
15 chewy fig-filled cookies, chopped (about 1-1/2 cups)
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 cups powdered sugar
3 Tbsp. orange juice
Let's Make It
1
Preheat oven to 350°F. Place cake mix, water, egg product and oil in large bowl. Beat with electric mixer on medium speed until well blended. Stir in chopped cookies and coconut. Pour into greased 13x9-inch baking pan.
2
Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool completely.
3
Mix powdered sugar and orange juice until well blended. Drizzle over cake. Cut into 16 pieces to serve.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using chewy fat-free fig-filled cookies.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 300mg
13%
Total Carbohydrates 53g
19%
Dietary Fiber 1g
4%
Sugars 37g
74%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 16 servings, 1 piece each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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