Ingredients

• 2.5 cups - finely grated carrots (4 large carrots)
• 1.5 cups - walnut quarters
• 1 cup - fresh pineapple chunks
• 1 cup - golden raisins
• 1 cup - unsweetened coconut flakes
• 2 cups - cake flour
• 2 tsp - cinnamon powder
• 2 tsp - baking soda
• 1/2 tsp - of salt
• 4 large eggs
• 1.5 cup - sugar
• 1/2 cup to 1 cup of vegetable oil

How to Make Carrot and pineapple cake

• Preheat the oven to 375 degrees F.
• Grease the sides and bottom of the pan.
• Line the bottom with the circle of parchment paper, and dust the sides with flour.
• Have all the ingredients measured out before you start combining them.
• In a large bowl, mix together carrots, nuts, pineapple, raisins, and coconut.
• Sift the dry ingredients except the sugar into another bowl.
• Toss about 1/2 cup of the dry ingredients into the carrot mixture.
• Beat the eggs and sugar at high speed until they form a ribbon.
• Continue mixing at low speed while you add the oil.
• Remove from the mixture and fold in the dry ingredients.
• Pour the batter over the carrots mixture and gently fold it in.
• Pour into the prepared pan and bake until a toothpick inserted in the centre comes out dry (about 1 hour and 15 minutes).
• Cool on the rack.
• When cool, remove from the pan, strip off the parchment, and set on a cake plate.
• Serve at room temperature.