Carrot Cake - cooking recipe

Ingredients

3 c. Pillsbury Best all-purpose flour
3 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2 c. shredded carrots
1 1/3 c. flaked coconut
2/3 c. oil
1 1/3 c. Grandma's molasses
3 eggs
8 1/4 oz. can crushed pineapple in heavy syrup (undrained)
3/4 c. golden raisins
1/2 c. chopped pecans

Preparation

Heat oven to 350\u00b0.
Spray 2 (9 x 1 1/2-inch) round pans or 1 (13 x 9-inch) pan with Pam vegetable cooking spray and dust with flour.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine all ingredients, except raisins and nuts, at low speed until well blended.
Stir in raisins and nuts.