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coconut cranberry carrot cake

CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

Easy to put together and love to try something different. Well it does have cranberries in it too, my favorite.

yield 9 " Bundt pan
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For coconut cranberry carrot cake

  • 1 1/2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon
  • 1 c
    sugar
  • 1 c
    salad oil
  • 2
    eggs
  • 1 c
    grated carrots
  • 1/2 c
    chopped walnuts
  • 1 c
    sweetened dried cranberries
  • 2 2/3 c
    coconut
  • 1 can
    16 oz. cream cheese frosting

How To Make coconut cranberry carrot cake

  • 1
    Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of electric mix until well mixed.
  • 2
    Stir in flour mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, ctanberries and 23 cup of coconut.
  • 3
    Pour into greased and floured 9 inch bundt pan or 6 cup ring mold.
  • 4
    Bake at 350 degrees for 35 minutes, or until cake tester inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Frost with cream cheese frosting and cover with remaining coconut.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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