Spiced Walnut Carrot Cake With Pineapple

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Spiced Walnut Carrot Cake with Pineapple

 

2 1/2 cups grated carrot

1 1/2 cups walnut pieces

1 cup chopped pineapple, fresh or canned

1 cup golden raisins

1 cup shredded coconut

2 cups flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 teaspoons baking soda

1/2 teaspoon salt

4 eggs

1 1/2 cups sugar

1 1/2 cups vegetable oil

Powdered sugar

 

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-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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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!