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The Finest Caribbean Foods Since 1982

Carrot Cake Island Style

We really appreciate our customers here at JCSKitchen. So when a supporter of our JCS Coconut Oil calls and asks about coconut oil recipes, we jumped on it. This one is for you Connie (send us some in the mail if you can.)
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Ingredients

Est. time: 1 hr 15 mins Yield: 8 - 10
  • 3 cups shredded carrots
  • 1 ½ cups flour
  • ½ cup coconut flour
  • ¼ cup brown sugar
  • 3 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup pecans - optional
  • ¾ cup dried shredded coconut - optional
  • 4 eggs
  • 1 ½ cups JCS Honey 12oz
  • 1 ½ cups warm liquid JCS Coconut oil
  • 1 ¼ teaspoons JCS Vanilla 4oz
  • 1 (8) ounce can crushed pineapple, un-drained

Instructions

  • Pre-heat oven to 350 degrees. Combine all the DRY ingredients in a large bowl and stir.
  • Add the remaining ingredients and stir well until ingredients have totally combined
  • Pour mixture in an un-greased 9 x 13 in. baking pan
  • Bake for 50 mins. Tester inserted in center of cake comes out clean
  • Leave to cool.

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