3 eggs
1 (15 ounce) can carrots
2 cups white sugar
1 cup vegetable oil
4 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups vegetable oil
1/4 cup vanilla extract
1 cup raisins
1 cup chopped walnuts
1 cup chopped walnuts
1 1/2 cups chopped carrots
1 1/3 cups flaked coconut
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, cream together the eggs, carrots, sugar, oil and flour until light and fluffy. Beat in the baking soda and salt. Mix in the eggs one at a time, then stir in the flour mixture. Beat in the raisins and nuts. Stir in the carrots, coconut and pecans. Pour batter into prepared pan.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool completely and frost with your favorite frosting.
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