Carrot Loaf Cake
Drinks & Dessert
¾ cup self-rising flour
- 2/3 cup brown sugar
- 1 tbsp. cinnamon
2 carrots, peeled & cut into 3 in/8 cm chunks
½ fresh coconut, husk removed
½ cup pecans
- 2 eggs
½ cup vegetable oil
- 2 tbsp. milk
Prep the carrots, fruit and nuts
Preheat oven to 375° F/ 190° C. In Thatsa Medium Bowl, mix flour, sugar and cinnamon until evenly combined.
Assemble Grate Master Shredder Accessory with large grater cone, place bowl underneath. Place carrots in hopper two pieces at a time and turn handle until grated, pressing down with plunger as necessary. Repeat with remaining carrots until all are grated.
Repeat with coconut and pecans.
Make the batter
Place carrots, coconuts and pecans into bowl with dry ingredients, reserving ½ cup of the coconut.
Make a well in the center add eggs, oil and milk. Mix until well combined.
Bake and serve
Pour batter into greased Ultra Pro 2-qt./2 L Square Pan (or Ultra Pro 2-Qt./2 L Casserole Pan). Bake for 30-35 minutes or until toothpick inserted into center comes out clean.
Top with remaining coconut.