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Tomlinson, Greta
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Coconut Carrot Cake
 
Treasured Recipes from
the Charleston Cake Lady:
Fast, Fabulous, Easy-to-Make
Cakes for Every Occasion
by Teresa Pregnall, 1996. Hearst Books/Williams Morrow & Co.,
Inc.
“Customers tell us that our Coconut Carrot Cake is most unusual. It was
developed for a special customer in Washington, D.C., who claimed to be
a
coconut expert, and who wanted a coconut cake 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. Our client was delighted, and
the
cake met with such great popularity that we offered it for many years.
This is
the first time I’ve been willing to share my secret. I hope you
enjoy it.”
Makes 18
generous slices
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 cups 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
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.
Featured
Archive Recipes:
Mary Margaret's
Coconut Pineapple Cake
Coconut Pound Cake with Lemon Curd Filling
Index - Cake Recipe Archives
Recipe Archives Index
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