3 cups unbleached all-purpose flour
3 cups granulated sugar
1 tsp salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 and 1/2 cup corn oil
4 large eggs, slightly beaten
1 tbsp vanilla
1 and 1/2 cup chopped walnuts
1 and 1/2 cup shredded coconut
1/2 cup raisins
1 and 1/3 cup cooked and pureed carrots
Cream-cheese frosting to follow
Sift confectioner's sugar or flaked coconut after frosting
I personally love frosting, so I add another 1/2 more of the above recipe
Preheat oven to 350 degrees. Grease 2 9" cake pans or 3 8" (I also lightly flour my pans, your choice)
Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
Pour batter into prepared pans. Set on the middle rack of oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a tooth pick comes out clean.
Cool on cake rack for 3 hours. Frost cake including sides and dust top with powdered sugar or flaked coconut.
serves 10 to 12 portions, and if you really want to be decadent serve with vanilla ice cream.
Additional images of the Ultimate Carrot Cakes baked by Sharon McDonnell can be found here.
