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Carrot Cake

This is the best carrot cake I have ever tasted!! It is very moist and extremely delicious!!

Makes 3 layers, Serves 10.

Work time: 25 minutes; Cook time: 25-30.





List of Ingredients



• 2 cups all-purpose flour
  
• 2 teaspoons baking soda
  
• 1 1/4 teaspoon salt
  
• 2 teaspoon ground cinnamon
  
• 4 eggs
  
• 2 cups sugar
  
• 1 cup corn oil
  
• 2 cups carrots, grated
  
• 2 cups pinapple, crushed
  
• 1 cup coconut, shredded
  






Instructions



1. Preheat oven to 350 F.
   
   
2. Use non-stick spray to coat your cake pans (3 9-inch diameter cake pans). Line the bottoms with wax paper circles ( I used parchment paper).
   
3. Into a medium-sized bowl, add all the dry ingredients (flour, baking soda, salt, and cinnamon). Stir until mixed.
   
4. In a separate large bowl, beat four eggs together. When these are blended, add the sugar, mixing until it dissolves.
   
5. Now you can blend in the corn oil. You'll notice the texture will change to a smoother, thicker consistency.
   
6. Add the grated carrots, DRAINED crushed pineapple, and coconut to the egg, sugar and oil mixture. Blend thoroughly.
   
7. Gradually stir in the dry ingredients. Mix these by hand thoroughly (You won't have to use a mixer on this cake.)
   
8. Distribute the batter evenly into your 3 pans. Tap each pan on the countertop to force air bubbles on the surface.
   
9. Bake the cakes at 350 F for 25-30 minutes on oven's middle rack.
   
10. Doneness Test: when a toothpick, inserted at center, comes out clean.
    



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