Coconut Carrot Cake

Opal Jackson-Cakmak


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

pinch tips: How to Fold Ingredients




2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 cups firmly packed light brown sugar
1 1/2 cup vegetable oil
4 large eggs beaten
1 teaspoon pure vanilla extract
1 cup chopped pecans or walnuts
1 cup grated coconut (fresh or frozen)
1/2 cup grated carrots

Directions Step-By-Step

Preheat 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.

About this Recipe