Coconut-Almond Carrot Ring


  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup sugar
  • 1 cup oil
  • 2 eggs
  • 1 cup finely grated carrots
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  • 1/2 cup chopped almonds
  • 1/2 cup raisins
  • 2 2/3 cups coconut
  • 1 can cream cheese frosting


Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of electric mixer until well mixed. Stir in flour mixture. Add eggs, one at a time, beating well after each. Stir in carrots, nuts, raisins and 2/3 cup of the coconut. Pour into greased and floured 9 inch bundt pan or 6 cup ring mold. Bake at 350 degrees F for 35 minutes or until cake tester comes out clean. Cool 15 minutes. Remove from pan. Cool on rack. Frost. Cover with remaining coconut.

By Robin from Washington, IA


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