Coconut-Carrot
1 3/4 Cups unsifted all-purpose flour
2 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon salt
2 Cups sugar
1 1/2 Cups vegetable. oil
4 large eggs
2 teaspoon vanilla extract
2 Cups shredded carrots
1 can (8oz) crushed pineapple, drained
1 Cup flaked coconut
1 Cup chopped pecans
1/2 Cup golden raisins
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Preheat oven to 350. Grease and flour three 8-inch
square cake pans or two 9-inch round pans. On a sheet of wax paper, combine flour, baking
soda, cinnamon and salt. In large bowl of an electric mixer, beat the sugar, oil, eggs and
vanilla at high speed until blended. At low speed, gradually beat in flour mixture.
Continue beating at medium speed until blended. Stir in carrots, pineapple, coconut,
chopped pecans & raisins by hand. Pour batter into prepared pans, dividing evenly.
Bake 30 min. or until cake tester inserted into middle comes out clean. Cool in pans for
10 minutes. Invert cake on wire rack, cool completely before frosting.
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