Carrot Loaf Cake

Indulge! Cinnamon, coconut, pecans, and then some in this delicious loaf cake.
9 Ingredients
35 min
1
Prep the carrots, fruit and nuts

Preheat oven to 375⁰ F/ 190° C. In Thatsa® Medium Bowl, mix flour, sugar and cinnamon until evenly combined. Assemble Grate Master® Shredder 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.

2
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.

3
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.

Indulge! Cinnamon, coconut, pecans, and then some in this delicious loaf cake.
Video Instructions & Ingredients
Ingredients
Yield: 12
Serving Size: 1 piece
¾ cup self-rising flour
⅔ cup brown sugar
1 tbsp. cinnamon
2 carrots, peeled & cut into 3″/8 cm chunks
½ fresh coconut, husk removed
½ cup pecans
2 eggs
½ cup vegetable oil
2 tbsp. milk