1/2 Photos of Aunt Ada's Carrot-Coconut Cake
1 hr 45 mins
1 hr 10 mins
Ever since I joined Zaar I wanted to post this wonderful, never-fails-to-impress recipe. I know there are dozens of carrot cake recipes on Zaar, but I haven't come across one exactly like this one. It bakes perfectly at any altitude and is scrumptious. The metric measures are the ones I use.
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Units: US | Metric
- 2 cups cake flour
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon salt
- 1 cup cooking oil
- 3 large eggs, the largest size
- 2 teaspoons vanilla
- 2 cups granulated sugar
- 1/2 lb crushed pineapple, canned**
- 2 cups finely grated carrots
- 1 1/2 cups desiccated unsweetened coconut
- 1/2 cup walnuts, broken up
- 1* Don't use canola oil, which is very thin. Use sunflower or corn oil, or other cooking oil.
- 2** Crushed pineapple comes in 440g (14 oz)tins here in South Africa: the 1/2 lb is what you will more or less have after draining lightly. You do not have to weigh the pineapple to be the exact weight given above. The trick is to let most of the liquid drain off by itself, but the pineapple should still be fairly juicy, so do not press on it -- just tip into a sieve over a bowl.
- 3***I'm not sure whether you get the fine, unsweetened dessicated coconut in the USA. If not, use sweetened; it should not make a huge difference.
- 4Preheat oven to 375 deg F/190 deg C, and about 25 deg.F/10 deg C less if you're using a fan/convection oven.
- 5Grease a cake tin: I use a square one, about 7" - 8" square, which is about 23 cm square. Line the bottom only with nonstick or wax paper, and grease the paper again. Grease sides well. (Or use an average-sized round tin).
- 6Open the can of crushed pineapple, and let it drain in a sieve set over a bowl. Leave until needed.
- 7If you have a fine processor blade, you could use that to grate the carrots, but a box grater normally has a side with finer holes: I use that.
- 8Mix the flour, baking powder and spices in a bowl. I don't sift cake flour.
- 9Beat the oil, eggs, vanilla and sugar very well in a roomy bowl, until creamy and lighter in colour. The sugar will not dissolve completely.
- 10Stir in the flour, alternately with the rest of the ingredients: pineapple (which will still contain juice), carrot, coconut and walnuts.
- 11Mix well with a wooden spoon or electric mixer.
- 12The batter is fairly runny. Pour into the prepared tin. If using a square tin it's a good idea to cover the corners with pieces of foil to prevent burning.
- 13Bake for about 1 hour 10 minutes or until a skewer inserted comes out clean.
- 14Do this test, because ovens differ and your cake might need a few minutes more.
- 15Turn out, and cool.
- 16Topping: use any cream or creamed cottage cheese topping or icing.
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Nutritional Facts for Aunt Ada's Carrot-Coconut Cake
Serving Size: 1 (145 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 618.4
- Calories from Fat 320
- Total Fat 35.6 g
- Saturated Fat 10.9 g
- Cholesterol 63.4 mg
- Sodium 419.7 mg
- Total Carbohydrate 71.8 g
- Dietary Fiber 3.9 g
- Sugars 45.6 g
- Protein 6.2 g
The following items or measurements are not included: