Carrot Cake

Directions

1. 1
   Heat oven to 350°.
2. 2
   Grease a 9-inch tube pan (not fluted), or a 9 x 13-inch pan or 2 round cake pans.
3. 3
   In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and salt.
4. 4
   Add oil and beat at medium speed with electric mixer or for 2 minutes with wooden spoon until well blended.
5. 5
   Add eggs, one at a time, beating after each addition.
6. 6
   Add carrots, nuts, coconut and raisins. Continue beating until all mixed.
7. 7
   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.
8. 8
   Run a knife between edge of cake pan to loosen.
9. 9
   Turn out on rack to cool completely.
10. 10
    Will keep in refrigerator for a week or more wrapped tightly or covered in foil and up to 3 months in freezer.