Fresh Carrot Cake
- 1 1/2 c. corn oil
- 1 3/4 c. sugar
- 3 eggs
- 2 c. all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 1/2 tsp. cinnamon
- 1 1/2 tsp. vanilla extract
- 2 c. peeled and grated carrots
- 1 c. chopped walnuts
- 1/2 c. flaked coconut
- 1 (15 oz.) can crushed pineapple, drained
- Beat together corn oil, sugar and eggs until well combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon.
- Beat together with the sugar and egg mixture.
- Stir in the vanilla and mix well.
- Add the carrots, walnuts, coconut and pineapple. Mix until well blended.
- Pour batter into a greased and floured
- 9 or 10-inch Bundt cake pan.
- Bake at 350u0b0 for about 1 hour or until a tester inserted near the center comes out clean. Don't overbake or it will be dry.
- Cook on cake rack.
- Remove from pan.
- Cover with Cream Cheese Icing.
- Garnish with grated carrots and/or chopped nuts and currants.
corn oil, sugar, eggs, flour, baking soda, salt, cinnamon, vanilla extract, carrots, walnuts, flaked coconut, pineapple
Taken from www.cookbooks.com/Recipe-Details.aspx?id=180258 (may not work)