King arthur carrot cake

12 Servings

Ingredients

Quantity Ingredient
1½ cup Vegetable oil
4 Eggs
2 teaspoons Vanilla
1½ cup Sugar
2 cups Flour (white or whole wheat)
1/16 teaspoon Baking powder
2 teaspoons Baking soda
1 teaspoon Salt
1 tablespoon Cinnamon
½ teaspoon Nutmeg
2½ cup Shredded carrot
1 cup Shredded or flaked coconut
1 can (8 oz.) crushed pineapple (undrained)
½ cup Chopped nuts

Directions

I also add: 1 cup raisins Preheat oven to 350.

Lightly grease and flour a 10" x 14" cake pan bake for 35 to 40 mins. or 9" x 13" cake pan bake for 45 to 50 minutes or 3 8" round cake pans, bake for 25 to 30 minutes

Beat for at least 2 minutes: oil, eggs, vanilla and sugar. Blend together: flour, baking powder, baking soda, salt and spices. Add liquid ingredients to dry and stir until just blended. Fold in carrot, coconut, pineapple, nuts and raisins.

Pour batter into chosen pan and bake. Cool 10 minutes, remove from pan and cool completely. Frost cake with cream cheese frosting.

from the King Arthur Flour 200th Anniversay Cookbook.

I soak the raisins in warm apple juice or a little brandy to keep them soft.

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