The Charleston Cake Lady Coconut Carrot Cake

The Charleston Cake Lady Coconut Carrot Cake

Makes 18 generous slices

2 cups all purpose flour
2 teaspoons baking powder
1 Tablespoon ground cinnamon
1/2-teaspoon salt
2 cups firmly packed light brown sugar
1 1/2-cups vegetable oil
4 large eggs, beaten
1-teaspoon pure vanilla extract
1-cup chopped pecans or walnuts
1-cup grated coconut (fresh or frozen)
1/2-cup grated carrots

Preheat the oven to 350º Grease and flour a 12-cup tube pan.

Sift together the flour, baking powder, cinnamon, and salt. Set aside

In a large mixing bowl, combine the sugar, oil, and beaten eggs and mix
well. Add the dry ingredients and mix just until blended. Add the vanilla
extract. Fold in nuts, coconut, and carrots.

Pour the batter into the prepared pan. Bake for 1 hour, or until a cake
tester in the middle of the cake comes out clean. Cool the cake in the pan.

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