Coconut Cranberry Carrot Cake

Carol Junkins

By
@CarolAJ

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


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Rating:

Comments:

Serves:

9" Bundt pan

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

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(s)
16 oz. cream cheese frosting

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American