Ingredients Jump to Instructions ↓

  1. 2 1/2 cups grated carrot

  2. 1 1/2 cups walnut pieces

  3. 1 cup chopped pineapple, fresh or canned

  4. 1 cup golden raisins

  5. 1 cup shredded coconut

  6. 2 cups flour

  7. 2 teaspoons cinnamon

  8. 1/2 teaspoon nutmeg

  9. 2 teaspoons baking soda

  10. 1/2 teaspoon salt

  11. 4 eggs

  12. 1 1/2 cups sugar

  13. 1 1/2 cups vegetable oil Powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a large mixing bowl, toss together the carrots, walnuts, pineapple , raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter. Sift together the remaining 1 1/2 cups flour, cinnamon , nutmeg, baking soda, and salt. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the " ribbon " stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend , then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.


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