Carrot Cake - cooking recipe

Ingredients

2 c. flour
2 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
1/2 c. chopped walnuts
1 tsp. salt
1/2 c. vegetable oil
3 large eggs
4 c. coarsely grated carrots
1/2 c. raisins or coconut

Preparation

Heat oven to 350\u00b0.
Grease a 9-inch tube pan (not fluted), or a 9 x 13-inch pan or 2 round cake pans.
In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and salt.
Add oil and beat at medium speed with electric mixer or for 2 minutes with wooden spoon until well blended.
Add eggs, one at a time, beating after each addition.
Add carrots, nuts, coconut and raisins. Continue beating until all mixed.
Pour batter into prepared pans and bake for 1 hour 15 minutes or until tester comes out clean. Remove pan from oven and place on a wire rack to cool for 5 minutes.
Run a knife between edge of cake pan to loosen.
Turn out on rack to cool completely.
Will keep in refrigerator for a week or more wrapped tightly or covered in foil and up to 3 months in freezer.