How to make it

  • A DAY BEFORE SERVING:
  • Preheat oven to 350 degrees F. Grease & flour 10-inch Bundt pan. In large bowl, with mixer at low speed, beat first 10 ingredients just until blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Stir in carrots & coconut. Spoon batter into pan.
  • Bake 50 to 55 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan; cool completely on rack. Makes 16 servings.
  • Once the cake is completely cooled, frost with Chocolate Frosting (separate posting).

Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    I too love carrot cake & can't wait to try this very different version. It sure sounds good. 5 forks
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  • borinda 4 years ago
    I've not had a chocolate carrot cake but am an avid carrot cake lover. Let's face it, a little (or a lot) of chocolate enhances almost everything. Way to go!
    Was this review helpful? Yes Flag

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