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- Preheat the oven to 375
Grease the sides and bottom of the pan . Line the bottom with the circle of parchment, then dust the sides with flour.
Have all the ingredients measured out before you start combining them.
In a large bowl mix together carrots, nuts, pineapple, raisins and coconut.
Sift the dry ingredients except the sugar into another bowl.
- Toss about 1/2 cup of the dry ingredients into the carrot mixture.
Beat the eggs and sugar at high speed until they form a ribbon.
- Continue mixing at low speed while you add the oil.
Pour the batter over the carrots mixture and gently fold it in.
Pour into the prepared pan and bake until a toothpick inserted in the center comes out dry, about 1 hour and 15 minutes.
- Cool on the rack.
When cool, remove from the pan, strip off the parchment, and set on the cake plate.
- Serve at room temperature .
Serves 12
2 1/2 cups finely grated carrots (4 large carrots)
1 1/2 cups walnut quarters
1 cup fresh pineapple chunks ( about 1*1/2*1/2inch)
1cup golden raisins
1 cup unsweetened coconut flakes
2 cup cake flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
4 large eggs
1 1/2 cup sugar
1/2 cup to 1 cup vegetable oil
