Banana and Carrot Cake

Name: Banana and Carrot Cake
Ingredients: 2 cups all-purpose flour, sifted; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 cup mashed ripe banana; 1 cup grated carrot; 3/4 cup vegetable oil; 2 eggs; 1 cup finely shredded coconut or 1/2 cup unsweetened shredded coconut

1
2 cups all-purpose flour, sifted
2
1 teaspoon baking soda
3
1/2 teaspoon salt
4
1/2 teaspoon ground cinnamon
5
1 cup mashed ripe banana
6
1 cup grated carrot
7
3/4 cup vegetable oil
8
2 eggs
9
1 cup finely shredded coconut or 1/2 cup unsweetened shredded coconut

Ingredients

1
2 cups all-purpose flour, sifted
2
1 teaspoon baking soda
3
1/2 teaspoon salt
4
1/2 teaspoon ground cinnamon
5
1 cup mashed ripe banana
6
1 cup grated carrot
7
3/4 cup vegetable oil
8
2 eggs
9
1 cup finely shredded coconut or 1/2 cup unsweetened shredded coconut

Directions

1
Sift the flour with baking soda, salt, and cinnamon. Reserve
2
Mix the bananas, grated carrot, oil, and eggs in a bowl
3
Beat for 2 minutes using an electric mixer
4
Add the sifted ingredients
5
Add the carrots and coconut
6
Pour the mixture into an ungreased and floured 9x5-inch loaf pan or a round cake pan with a hole in the middle
7
Bake in a moderate oven preheated to 170°C for about 55 minutes, or until a toothpick inserted into the center comes out clean
8
Let it cool in the pan for 10 minutes
9
Remove from the pan
10
Let it cool
11
Wrap in aluminum foil and let it rest overnight before serving.