Sunday, February 24, 2008
Carrot Bundt Cake
This recipe is a tweak from one that I got from my old blogging friend Reecie, who no longer blogs.
I miss her.
3 1/2 cups of flour
2 cups packed brown sugar
2/3 cups white sugar
2 cups grated carrots
1 cup vegetable oil
2/3 coconut milk
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 cups of flaked sweetened coconut
1 cup walnuts or pecans (or half a cup of each)
Preheat oven to 350F and grease and flour a bundt cake pan.
Combine all the ingredients except the nuts and coconut in a large bowl.
Mix on low speed.
Fold in nuts and flaked coconut. Pour batter into cake pan.
Bake for 1 hour and 15 minutes or until a knife comes out clean.
Remove from oven and cover with tin foil and let steam for 10 minutes.
Turn out on cooling rack and allow to cool completely.
It's a nice moist cake, and you can substitute bananas, or apple, or zucchini with the carrots.
It's been one of those "keeper" recipes for me...and maybe for you too.