Makes 12 Servings
You will need:
½ teaspoon of baking soda
4 beaten eggs
2 cups finely shredded carrots
3 cups of grated coconut
¾ cup cooking oil
2 cups of sugar
2 cups of all-purpose flour
2 teaspoons of baking powder
1 cup of crushed walnuts (optional)
Preheat oven to 350. Grease and flour two 9x1½ inch round baking
pans. Line the bottom of the pans with parchment paper. Grease paper
and set pans aside. In a large bowl combine all dry ingredients, flour,
baking soda, baking powder and sugar.
In another bowl combine eggs, carrots, coconut, crushed walnuts and
oil. Add the egg mixture to the flour mixture and stir with a wooden spoon
until well combined. Pour the batter into the prepared pans.
Bake for 30 to 35 minutes. Check cake with a tester or a toothpick. If it
comes out clean cake is ready if not bake for several more minutes.
When done cool on a wire rack for 10 minutes. Remove from pans and
remove parchment paper.
Frost with Cream Cheese Frosting. Nuts may also be sprinkled on top of
the cake or pressed onto the side of the cake. Cake may be refrigerated
up to 3 days.
You will need:
½ teaspoon of baking soda
4 beaten eggs
2 cups finely shredded carrots
3 cups of grated coconut
¾ cup cooking oil
2 cups of sugar
2 cups of all-purpose flour
2 teaspoons of baking powder
1 cup of crushed walnuts (optional)
Preheat oven to 350. Grease and flour two 9x1½ inch round baking
pans. Line the bottom of the pans with parchment paper. Grease paper
and set pans aside. In a large bowl combine all dry ingredients, flour,
baking soda, baking powder and sugar.
In another bowl combine eggs, carrots, coconut, crushed walnuts and
oil. Add the egg mixture to the flour mixture and stir with a wooden spoon
until well combined. Pour the batter into the prepared pans.
Bake for 30 to 35 minutes. Check cake with a tester or a toothpick. If it
comes out clean cake is ready if not bake for several more minutes.
When done cool on a wire rack for 10 minutes. Remove from pans and
remove parchment paper.
Frost with Cream Cheese Frosting. Nuts may also be sprinkled on top of
the cake or pressed onto the side of the cake. Cake may be refrigerated
up to 3 days.
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