How to make it

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
  • Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
  • In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil.
  • Fold in the dry ingredients and pour over the carrot mixture.
  • Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom.
  • Bake until firm to the touch in the center, about 1 to 1 1/4 hours.
  • Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

Reviews & Comments 4

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    " It was excellent "
    lunasea ate it and said...
    This is a really good recipe and I have made Gale's version twice and it has become my favorite carrot cake to make. Plus, it's so beautiful and delicious. Great post, Nancy...it looks like you and I have very similar tastes in foods and chefs. Yayy!
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    " It was excellent "
    sunny ate it and said...
    I think this could be my new favorite cake. It has all the elements I LOVE. Thanks for posting.
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  • zena824 6 years ago
    This sounds so devine... thanks for posting in borinda.....
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    " It was excellent "
    caramia ate it and said...
    This one i HAVE to try it looks absolutely delicious ......
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