Carrot cake with coconut bottom

Ingredients for Carrot cake with coconut bottom

Instructions for Carrot cake with coconut bottom

To prepare the Carrot cake with coconut bottom recipe, please follow these instructions:

Sugar and oil are whipped thoroughly with either electric whip or in a stirrer to the sugar so small is dissolved.
The eggs are added 1 at a time, and it is whipped again thoroughly until it is an airy and uniform mass.
Flour, cinnamon, salt and soda are sieved in the stirrup and mixed at low speed. Carrots and nuts are turned in at last.

The dough is poured into a greased baking pan or a smaller mold of a suitable size - it raises something in height, but most in the middle. Then sprinkle the coconut to the bottom of the mold so that it covers the bottom. Bake at 175 degrees in the middle of the oven for approx. 60-70 minutes - try with a knitting needle if you hang on - if not done.