coconut carrot cake
(1 rating)
A coconut with ‘a different twist’. The amount of carrot is just enough to provide a little extra crunch and flavor and the cinnamon adds a pleasant spiciness. Add some glaze it you desire
(1 rating)
Ingredients For coconut carrot cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 tablespoon ground cinnamon
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1/2 teaspoon salt
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2 cups firmly packed light brown sugar
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1 1/2 cup vegetable oil
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4 large eggs beaten
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1 teaspoon pure vanilla extract
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1 cup chopped pecans or walnuts
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1 cup grated coconut (fresh or frozen)
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1/2 cup grated carrots
How To Make coconut carrot cake
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1Preheat the oven to 350 degrees [F]. Grease and flour a 12-cup tube pan. Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large mixing bowl, combine the sugar, oil, and beaten eggs and mix well. Add the dry ingredients and mix just until blended. Add the vanilla extract. Fold in nuts, coconut, and carrots. Pour the batter into the prepared pan. Bake for 1 hour, or until a cake tester inserted in the middle of the cake comes out clean. Cool the cake in the pan.
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