How To Make Easy Moist Carrot Cakes - Spiced Walnut Carrot Cake With Pineapple recipe

2 ½

cups

grated carrot

1 ½

cups

walnut pieces

1

cup

chopped pineapple; fresh or canned

1

cup

golden raisins

1

cup

shredded coconut

2

cups

flour

2

tsp

cinnamon

½

tsp

nutmeg

2

tsp

baking soda

½

tsp

salt

4

eggs

1 ½

cups

sugar

1 ½

cups

vegetable oil

icing sugar

1

Preheat oven to 175°C.

2

In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with ½ cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.

3

Sift together the remaining 1 ½ cups flour, cinnamon, nutmeg, baking soda, and salt.

4

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 25cm x 7cm cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the centre, about 1 to 1 ¼ hours. Let cool on a rack and then turn out. Dust the top with icing sugar and cut into wedges to serve.