Ingredients
2 cups all purpose flour 1 cup granulated sugar 1 cup brown sugar 1 cup vegetable oil 4 eggs 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 2 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg | 2 cups carrots, finely shredded 1, 20 ounce can crushed pineapple squeezed dry 1 medium banana, mashed (about 1/2 cup) 1 cup shredded coconut 1 cup walnuts, chopped 1 cup raisins 1 tablespoon vanilla |
Step by Step Instructions
Preheat oven to 325 degrees.
Prepare a 9 x 13 inch cake pan with cooking oil spray and set aside.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl and whisk to combine.
Combine sugars and oil in a large bowl until well creamed.
Add in eggs one at a time, whisking well after each addition.
Add pineapple, and mashed banana and vanilla and mix well.
Toss carrots with 1/4 cup of the flour mixture.
Add carrots to batter and stir well.
Add in coconut, raisins and walnuts and stir to combine.
Pour batter into prepared pan.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely and frost as desired.
I love to put a cream cheese frosting on this one and sprinkle with crushed walnuts and toasted coconut.
Enjoy!
Loaded Carrot Cake
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