Ingredients[]
- 3 lg. eggs, beaten
- 2 c. sugar
- 1 c. and 2 tbsp. salad oil
- 2 c. and 1 tbsp. sifted cake flour
- 1 1/8 tsp. cinnamon
- 1 1/2 tsp. salt
- 1 tbsp. baking soda
- 1 1/2 c. shredded coconut
- 2 c. grated carrots
- 1 c. and 2 tbsp. crushed, drained pineapple
- 1 c. and 1 tbsp. crushed walnuts
- 1 c. raisins
Directions[]
- Combine eggs, sugar and oil.
- Beat on high speed until creamy and thick, 3 to 5 minutes.
- Sift together flour, cinnamon, salt and baking powder.
- Slowly add 1/3 of dry ingredients to egg mixture, beat well.
- Repeat with remaining dry ingredients, beat well after each addition.
- Batter will be extremely stiff, it may be necessary to blend with a spatula or spoon.
- One by one, fold in coconut, carrots, pineapple, walnuts and raisins.
- Divide batter between three prepared cake pans or put in a single 9x12 pan.
- Bake at 350 degrees for 40 to 45 minutes, rearranging cake pans in oven once. The cake is done when the tester inserted in center of cake comes out clean.
- Let cake cool in pans 5 minutes.
- Turn out onto rack to cool completely.
- Frost with cream cheese frosting.
Enjoy.