Preheat oven to 350˚ F.
Lightly butter the inside of a 9" X 5" loaf tin and set aside.
Use the large side of a grater or a food processor to shred the carrots into a medium bowl. Add the flaked coconut then set aside.
In a medium bowl, add the eggs, buttermilk, oil, sugar, vanilla, mixed spice and lemon juice. Use a whisk or large metal fork to mix them thoroughly, then set the mixture aside.
In a large bowl, use a strainer to sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground ginger and ground cloves.
Make a well in the center of the flour mixture then pour in the liquid mixture. Use a large wooden spoon to combine all the ingredients thoroughly.
Add the shredded carrots to the batter and mix until completely combined.
Pour the batter into a baking pan greased with butter, and bake at 350˚ F for 1 hour or until a knife inserted comes out dry.
Allow the carrot cake to cool for at least 30 minutes before serving. If you plan to add frosting, allow the cake to cool completely (about 1 hour), before adding the frosting. Cream Cheese frosting is a popular choice!
Bless up and enjoy it!
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