Real Recipes From Real Home Cooks ®

coconut cranberry carrot cake

Recipe by
Carol Junkins
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
  • 1 tsp
  • 1 c
  • 1 c
    salad oil
  • 2
  • 1 c
    grated carrots
  • 1/2 c
    chopped walnuts
  • 1 c
    sweetened dried cranberries
  • 2 2/3 c
  • 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.