Coconut almond carrot cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Sugar |
| 1 | cup | Oil |
| 2 | Eggs | |
| 1 | cup | Grated carrots |
| ½ | cup | Chopped almonds |
| ½ | cup | Raisins |
| 2⅔ | cup | Coconut |
| 1 | can | (16-oz) cream cheese frosting |
Directions
Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of mixer. Stir in flour mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, raisins and ⅔ cup coconut. Pour into a greased 9-inch Bundt pan. Bake at 350 degrees for 35 minutes. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Frost with frosting and cover with remaining coconut.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .