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Coconut Raisin Carrot Cake


2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
Pinch ground cloves
4 lg. eggs
1 c. granulated sugar
3/4 c. packed dark brown sugar
1 tsp. vanilla
1 c. vegetable oil
1/2 c. or more raisins
1 c. dry canned coconut
3 c. shredded carrots
3/4 c. chopped pecans


Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans. Mix flour, baking soda, cinnamon, salt, nutmeg and cloves together in bowl. Beat eggs, sugars and vanilla in a large mixer bowl until smooth.

With mixer at low speed, gradually add oil. Add flour mixture and beat until just blended. Fold in carrots, raisins, coconut and nuts. Spoon into prepared pans. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Invert and remove pans; cool on wire racks.

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