Ingredients:

• 2.5 cups – finely grated Carrots (4 large Carrots)
• 1.5 cups – Walnut quarters
• 1 cup – fresh Pineapple chunks
• 1 cup – golden Raisins
• 1 cup – unsweetened Coconut flakes
• 2 cups – Cake Flour
• 2 tsp – Cinnamon powder
• 2 tsp – baking soda
• 1/2 tsp – of salt
• 4 large eggs
• 1.5 cup – Sugar
• 1/2 cup to 1 cup of vegetable oil

Method:

1. Preheat the oven to 375 degrees F.
2. Grease the sides and bottom of the pan.
3. Line the bottom with the circle of parchment paper, and dust the sides with flour.
4. Have all the ingredients measured out before you start combining them.
5. In a large bowl, mix together carrots, nuts, pineapple, raisins, and coconut.
6. Sift the dry ingredients except the sugar into another bowl.
7. Toss about 1/2 cup of the dry ingredients into the carrot mixture.
8. Beat the eggs and sugar at high speed until they form a ribbon.
9. Continue mixing at low speed while you add the oil.
10. Remove from the mixture and fold in the dry ingredients.
11. Pour the batter over the carrots mixture and gently fold it in.
12. Pour into the prepared pan and bake until a toothpick inserted in the centre comes out dry (about 1 hour and 15 minutes).
13. Cool on the rack.
14. When cool, remove from the pan, strip off the parchment, and set on a cake plate.
15. Serve at room temperature.

Recipe courtesy of Sify Bawarchi