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.