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La Belle Cuisine
Coconut Carrot Cake
Treasured Recipes from
the Charleston Cake Lady:
Fast, Fabulous, Easy-to-Make
Cakes for Every Occasion
by Teresa Pregnall, 1996. Hearst Books/
Williams Morrow & Co., Inc.
“Customers tell us that our Coconut Carrot Cake is most unusual. It was
developed for a special customer in Washington, D.C., who claimed to be
coconut expert, and who wanted a coconut cake with ‘a different twist’.
amount of carrot is just enough to provide a little extra crunch and
and the cinnamon adds a pleasant spiciness.
Our client was delighted,
cake met with such great popularity
that we offered it for many years.
the first time I’ve been willing
to share my secret. I hope you
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 350 degrees [F]. Grease and flour a 12-cup tube
Sift together the flour, baking powder, cinnamon, and salt.
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 inserted in the middle of the cake comes out clean. Cool
in the pan.
Featured Archive Recipes:
Blueberry-Carrot Picnic Cake
Coconut Pound Cake with Lemon Curd Filling
Mammy's Carrot Cake
Mary Margaret's Coconut Pineapple Cake
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