Carrot and Coconut Cake

INGREDIENTS

  • 2 cups of grated carrots

  • 1/2 cup of grated coconut

  • 1/2 cup of chopped nuts (walnuts or pecans)

  • 2 cups of all-purpose flour

  • 1 1/2 cups of sugar

  • 1/2 cup of vegetable oil

  • 3 eggs

  • 1 teaspoon of vanilla extract

  • 1 teaspoon of ground cinnamon

  • 1/2 teaspoon of ground nutmeg

  • 1/2 teaspoon of salt

  • 2 teaspoons of baking powder

  • 1/2 teaspoon of baking soda




PREPARATION

  1. Preheat the oven to 180°C (350°F) and prepare a cake pan.

  2. Mix sugar, oil, eggs, and vanilla until smooth.

  3. In another bowl, combine flour, cinnamon, nutmeg, salt, baking powder, and baking soda.

  4. Fold the dry mixture into the wet mixture.

  5. Add grated carrots, grated coconut, and chopped nuts to the batter.

  6. Pour the batter into the pan and bake for 45-50 minutes.

  7. Allow to cool, then remove from the pan and let it cool completely on a wire rack.

  8. Decorate with powdered sugar or your choice of frosting (optional).

    Slice and enjoy this delicious carrot and coconut cake!