Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 2 cups | Sugar |
| 2 cups | Grated carrots |
| 1½ cup | Vegetable oil |
| 1 cup | Crushed pineapple with juice |
| 1 cup | Angel flake coconut |
| 2¼ cup | Flour |
| 2 teaspoons | Cinnamon |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Vanilla |
| 1 cup | Walnuts |
| ½ cup | White raisins (optional) |
From: Glenn/Sharon Gorman <Ranger@...> Date: Fri, 12 Aug 1994 23:22:00 GMT Beat eggs lightly. Add sugar and beat until lemon yellow. Add carrots and mix. Add oil, pineapple and coconut and combine. Add remaining ingredients and mix well. Fill two greased loan pans about half full and bake in preheated 350 degree oven for about 1 hour. Remove from oven and let cakes rest half an hour before turning out.
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