Carrot Cake!

 

We enjoyed these little beauties for Easter yesterday! 

Carrot Cake

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup Coconut
1/2 cup Pecans
1/2 cup Raisins
2 cups granulated sugar
1 cup vegetable oil
4 eggs
3 cups peeled and finely grated carrots
1 recipe Cream Cheese Icing (below)

Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round or square cake pans or a 9x13-inch pan; or line your cupcake pan with cupcake liners-set aside.

Whisk together flour, salt, baking soda, and cinnamon in a large bowl; set aside.
Combine coconut, walnuts, and raisins in a food processor or blender and process until very very fine. In a large mixing bowl, combine sugar and oil and mix well. Add the eggs, one at a time, beating until creamy. Add ground nut mixture and grated carrots and beat until blended. Add dry ingredients and mix until well blended. Do not over mix!
Divide batter equally into pans or cupcakes and bake
40 to 45 minutes for cake
20 to 25 minutes for cupcakes
or until they test done when tapped lightly in the middle and they spring back.
Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frost with Cream Cheese Icing. Makes 12 servings.

Just a quick note about freezing* I like to make the cakes a couple days before I need them and then freeze them while they are still slightly warm- i think this makes them extra moist. IF wrapped well  they can keep for quite a while in the freezer.