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Coconut Carrot Cake



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Garden in Residential Home, Charleston, SC
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La Belle Cuisine


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:
Blueberry-Carrot Picnic Cake
Coconut Pound Cake with Lemon Curd Filling
Mammy's Carrot Cake
Mary Margaret's Coconut Pineapple Cake

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