- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 4 eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups vegetable oil
- 2 cups grated carrots
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 cup sweetened flaked coconut
- 1 cup chopped walnuts
- 1 cup raisins
DIRECTIONS
1.
Preheat the oven to
350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt
pan with cooking spray.
2.
In a medium bowl,
stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla
by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir
in the dry ingredients, and then fold in the carrots, pineapple coconut, walnuts
and raisins. Pour the batter into the prepared pan, and spread evenly.
3.
Bake for 55 to 60
minutes in the preheated oven, or until a small knife inserted into the cake
comes out clean.
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