Carrot Cake recipes are a dime a dozen, everyone has one. I have been making the same old recipe (not this one) for as long as I can remember, but today's post is replacing that old recipe card for sure. This recipe is SO good ...full of carrots, pineapple, coconut, pecans and raisins; it is beyond delicious.
3/4 cup vegetable oil
1� cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups all purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut (do not pack)
1 cup raisins
1 cup chopped pecans (I use walnuts)
8 ounce can of crushed pineapple with juice
Preheat oven to 350 and put paper cupcake liners in cupcake pan (recipe makes 2 dozen cupcakes).
Mix the flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside.
In a large bowl, mix eggs, buttermilk, oil, sugar and vanilla, mix well, beat in flour mixture and mix well.
Stir in carrots, coconut, nuts, pineapple and raisins. Let batter sit for about 5 minutes. Fill cupcake liners 3/4 full (an ice cream scoop works well for this).
Bake in preheated 350 oven for 25-30 minutes (my oven took 25 minutes). Cool and frost.