Coconut Carrot Cake

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  • 2 cups sugar
  • 1 1/2 cups oil
  • 4 eggs
  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2 cups carrots, grated
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  • 1 cup crushed pineapple
  • 3/4 cup chopped pecans
  • 1/2 cup shredded coconut


  • 4 oz. cream cheese
  • 2 1/2 cups powdered sugar
  • 1/4 cup margarine
  • 1 tsp. vanilla
  • 1/2 cup shredded coconut
  • 1/4 cup pecans, chopped


Combine sugar, oil and eggs; beat well. Sift together flour, baking soda, cinnamon and salt; stir into sugar mixture. Stir in grated carrots, drained crushed pineapple, nuts and coconut. Pour into greased and floured 9x13 inch pan. Bake at 325 degrees F for 55 minutes. Frost with Cream Cheese frosting.

For frosting, thoroughly blend cream cheese, powdered sugar, margarine and vanilla. Add coconut and nuts. Mix thoroughly. Spread on cooled cake.

By Robin from Washington, IA

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By ms. carmen (Guest Post)
February 5, 20090 found this helpful

I cannot wait to try this. I have my own recipe for this cake I've used for many years but this looks just too good to resist.

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Food and Recipes Recipes Baking & Desserts Cakes Carrot CakeFebruary 4, 2009
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