The Best Carrot Cake EVER!!! #2

By carvalhohm

Ingredients

• 3 cups sifted all-purpose flour
• 3 cups granulated sugar
• 1 teaspoon salt
• 1 Tablespoon baking soda
• 1 Tablespoon Cinnamon
• 1 1/2 cups corn oil
• 4 eggs
• 1 Tablespoon vanilla extract
• 1 1/2 cups chopped walnuts
• 1 1/2 cups shredded coconut
• 1 1/3 cups pureed cooked carrots
• 3/4 cups crushed and drained pineapple

Details

Servings 2
Adapted from wedding-cakes-for-you.com

Preparation

Step 1

Preheat oven to 350 degrees.

Mix together all dry ingredients-Flour, baking soda, salt cinnamon and sugar.

Add oil eggs and vanilla, beat well, scraping sides of bowl a couple of times.

Fold in carrots, pineapple, coconut, and walnuts.

Divide batter evenly between pans. Smooth batter level, then spread it slightly from center to edges.

Bake in preheated oven for 30-35 minutes, or just until tops are springy or cake tester comes out clean.

Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.