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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/4 cups canola oil
- 4 eggs
- 4 cups peeled and grated carrots (5 large carrots)
- 1 cup coconut
Method
- DIRECTIONS: Preheat oven to 350 degrees and grease two 9-inch round cake pans. Set aside.
- Sift flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a large bowl mix together sugar, oil and eggs with a hand mixer on low speed until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut. Divide batter evenly into the prepared pans. Bake 35 to 45 minutes, until a toothpick inserted in center comes out clean.
- Cool pans on a wire rack for 10 minutes. Loosen the cake edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning upside down. Tap on the pan to loosen the cake onto rack. Cool cakes completely on the racks. Meanwhile, make your favorite cream cheese frosting.
