Ingredients:
1 1/2 cups sugar ( I use Rapunzel)
1 cup safflower oil
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 eggs
1/2 teaspoon sea salt
2 cups stone ground whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups carrots, grated
1 cup golden raisins (optional)
1 cup shredded coconut
1 1/2 cups sunflower seeds ( or walnuts pieces)
1 cup crushed pineapple ( fresh)
powdered sugar
Directions:
Preheat oven to 350 degrees F.
Mix carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat. This will keep them from sinking to the bottom of the cake batter.
Sift and mix 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
Cream with whip attachment eggs and sugar until light and fluffy (the “ribbon” stage) then drizzle in the vegetable oil.
Fold in the dry ingredients and pour over the carrot mixture.
Fold carefully to blend.
Pour the batter into a buttered and floured pan(10 inch round).
Bake until firm to the touch in the center, about 1 to 1 1/4 hours.
Let cool on a rack and then turn out.
Dust the top with powdered sugar and cut into wedges to serve.
Servings: 16
Time preparation: 30 min.
Time total: 105 min.