Servings: 12
Calories: 391kcal
Equipment
- Oven
- Baking Pan
- bowls
Ingredients
- 3 large eggs
- 1 ½ cups white sugar
- ¾ cup vegetable oil
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 can crushed pineapple with juice
- 1 cup raisins
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking pan.
- In one bowl, whisk together the eggs and sugar until light and fluffy. Add in the oil, buttermilk and vanilla extract; stir until combined.
- In another bowl, mix together the flour, baking soda, cinnamon and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined.
- Fold in the shredded carrots, flaked coconut, chopped walnuts, crushed pineapple with juice and raisins; pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow to cool completely before serving.
Notes
- For a sweeter cake, you can add more sugar to the batter.
- You can top your cake with a cream cheese frosting or yogurt glaze if desired.
- Don't overbeat the batter, as this will create an overly dense cake.
- Be sure to use fresh ingredients for the best flavor and texture.
- Store leftovers in an airtight container.
- The cake can be frozen for up to 3 months; thaw before serving.
Nutrition
Calories: 391kcal
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