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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Very moist! Frost with Cream Cheese Frosting. Ingredients:
2 cups flour |
2 cups sugar |
1/2 teaspoon salt |
2 teaspoons baking soda |
2 teaspoons cinnamon |
2 teaspoons nutmeg |
1 dash clove |
2 cups carrots, grated |
2 (8 ounce) cans crushed pineapple, drained |
12 ounces angel flake coconut, bakers brand |
1/2 cup nuts, finely chopped, of your choice |
2 teaspoons vanilla |
1 1/2 cups oil |
4 large eggs, grade a |
Directions:
1. Mix flour, sugar, salt, baking soda, cinnamon, nutmeg and clove in one bowl. Mix carrots, pineapple, coconut, nuts and vanilla in another bowl. Mix oil and eggs into a third bowl.
2. Dump egg/oil mixture into carrot mixture and stir well. Then add flour mixture to carrot mixture and mix well with a spoon. Pour into a 13x9x2 dish that has been buttered and floured. Bake at 350 degrees for 45 minutes; check with a toothpick to make sure it is done.
3. See cream cheese frosting recipe to frost the cake.
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