Coconut Cranberry Carrot Cake

3
Carol Junkins

By
@CarolAJ

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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Coconut Cranberry Carrot Cake

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.

Printable Recipe Card

About Coconut Cranberry Carrot Cake

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




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