coconut cranberry carrot cake

Name: Coconut Cranberry Carrot Cake
Prep time: 15 min
Cook time: 35 min
Yield: 9
Cuisine: American
Ingredients: 1 1/2 cup(s) all purpose flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1 cup(s) sugar; 1 cup(s) salad oil; 2 - eggs; 1 cup(s) grated carrots; 1/2 cup(s) chopped walnuts; 1 cup(s) sweetened dried cranberries; 2 2/3 cup(s) coconut; 1 can(s) 16 oz. cream cheese frosting

26 Pinches 3 Photos

Carol Junkins

Hanson, MA

Updated on Mar 16, 2015

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

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 9 " Bundt pan

Ingredients

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1 cup salad oil
2 - eggs
1 cup grated carrots
1/2 cup chopped walnuts
1 cup sweetened dried cranberries
2 2/3 cups coconut
1 can 16 oz. cream cheese frosting

How To Make coconut cranberry carrot cake

Step 1

Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of electric mix until well mixed.

Step 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.
Step 3

Pour into greased and floured 9 inch bundt pan or 6 cup ring mold.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes