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Carrot Coconut Cake


IC cookbook by Bev laumann

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  • 2 c flour
  • 1 1/3 c sugar
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 2 t cinnamon
  • 3 eggs
  • 1/3 c veg oil
  • 3/4 c lowfat milk
  • 2 t vanilla extract
  • 2 1/2 c finely grated carrots
  • 3/4 c finely chopped almonds
  • 1 1/4 c coconut shredded, unsweetened


Preparation time 15mins
Cooking time 60mins


Step 1

Grease and flour 8x12 pan. Preheat oven to 375.
thoroughly combine first 5 ingredients. In another bowl beat eggs, oil, milk, and vanilla together until smooth. Add dry ingredients mixing well. Stir in the carrots, almonds and coconut. Spoon into pan and bake 45 min.
When cool, frost with vanilla cream cheese frosting and sprinkle with a little more shredded coconut. Must be refrigerated if using a cream cheese frosting.


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