This is a new take on an old easter favorite. The texture is not unlike a fruitcake being that its a very heavy dense cake. You can top this with just a sprinkle of powdered sure or you can use my lighter version of Fluffy Cream Cheese frosting.
Get the Recipe in pdf format here > Carrot Coconut Cake
2 cups flour
2 1/2 tsp baking powder
1 tbs pumpkin pie spice
1 tbs cinnamon
1/2 cup butter
1/4 cup vegetable oil
1 cup sugar
3 eggs
1/2 cup milk
2 cups shredded carrots
1 cup coconut flakes
1/2 cup pecans
1/2 cup crushed pineapple in juice
Optional - fluffy cream cheese frosting - see recipe in index
Preheat oven to 350 - spray fluted pan with cooking spray and set aside
Combine flour, baking powder, pie spice and cinnamon in a bowl and set aside
Beat Butter and sugar in a large bowl till light and fluffy. Add eggs one at a time, beating after each until blended. Add half of flour, mix until blended, add milk, and the rest of the flour.
Add carrots, coconut, nuts and pineapple mix well.
Pour into prepared pan.
Bake for about 40 minutes or until toothpick inserted into middle comes out clean.
Cool on wire rack 10 minutes then remove from pan and cool completely before frosting.