Chocolate Carrot Cake

• 2 c. all-purpose flour
• 1 1/2 c. sugar
• 1 c. salad oil
• 1/2 c. orange juice
• 1/4 c. cocoa
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 4 eggs
• 2 c. shredded carrots (about 3 large carrots)
• 1 (3 1/2 to 4 oz.) can flaked or shredded coconut

1. Preheat oven to 350u0b0.
2. Grease and flour 10-inch Bundt pan. In large bowl, at low speed, beat first 10 ingredients until blended, constantly scraping bowl with spatula.
3. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
4. Stir in carrots and coconut.
5. Spoon batter into pan.
6. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean.
7. Cool cake in pan on wire rack 10 minutes; remove cake from pan.
8. Cool completely on rack.

flour, sugar, salad oil, orange juice, cocoa, baking soda, salt, ground cinnamon, vanilla extract, eggs, carrots, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801449 (may not work)