Carrot Coconut Cake

Ingredients:

1 pound carrots
2 cups white sugar
1 1/2 cup vegetable oil
4 medium eggs
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
2 cups all-purpose flour
1 cup chopped pecans or
walnuts
cooking spay
powdered sugar for dusting

Preheat oven to 350 degrees F.

In food processor, shred carrots.
Or do it by using grater. CLICK
HERE for instructions.

Put carrots into large mixing
bowl.

Add sugar.

Add oil.

Add eggs.

Add soda.

Add cinnamon.

Add salt.

Add coconut.

Add flour.

Add pecans.

Mix ingredients with spoon to
blend them well, until thick,
smooth batter forms.

Coat bundt pan with cooking
spray.

Spoon batter evenly into bundt
pan.

Bake in preheated oven 40 to
45 minutes, or until top and
sides are golden brown. Test
with wooden toothpick or
skewer: insert it into cake - if it
comes out clean (nothing sticks
to it), the cake is done. Let cool
completely.

Dust with powdered sugar and
enjoy!

This carrot cake is worth its weight in gold!

Carrot Coconut Cake

Adapted from

Elizabeth Alston's
Best Baking: 80
Recipes for Angel
Food Cakes, Chiffon
Cakes, Coffee Cakes,
Pound Cakes, Tea
Breads