Carrot Cake

• Whisk together in large bowl of heavy duty mixer:
• 1 1/3 cup all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg or ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• Add and stir together on low:
• 2/3 cup vegetable oil
• 3 large eggs
• Stir in:
• 1 1/2 cups finely grated peeled carrots
• 1 cup finely chopped walnuts
• 1 cup golden raisins (optional)
• 1/2 cup grated coconut (optional)
• 1/2 cup crushed pineapple, lightly drained

1. Preheat oven to 350 F. Prepare pan by oiling and lightly flouring sides and lining bottom with parchment paper.
2. Scrape batter into pan and spread evenly. Bake until toothpick inserted into center comes out clean, about 25 - 30 minutes. Let cool in pan on rack for 10 minutes. Slide knife around sides and invert cake onto cooling rack. Peel off paper and allow to cool right side up.
3. When cool, frost with cream cheese frosting.

whisk together, flour, sugar, baking soda, baking powder, ground cinnamon, ground cloves, freshly grated nutmeg, ground allspice, salt, together, vegetable oil, eggs, carrots, walnuts, golden raisins, grated coconut, pineapple

Taken from www.epicurious.com/recipes/member/views/carrot-cake-50169371 (may not work)