Fall is a good time for carroty goodness in your cakes and muffins. I wish it were still fall here in our neck of the woods. It feels like we went right from late summer to winter. Maybe all the more reason to turn the oven on and fill the house with delicious aromas.
Carrot Cake
2 cups flour
1 cup white sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
pinch of salt
2 tsp cinnamon
1 cup shredded coconut
3 cups grated carrot
3 eggs
1/2 cup canola oil
1/3 – 1/2 cup milk
In a large bowl, combine the dry ingredients. In a separate smaller bowl, stir together eggs, oil and milk. Make a well in the dry ingredients and add the wet ingredients, stirring (use a folding technique) just to combine. Pour batter into greased and floured pans and bake at 350 degrees F for about 30 minutes till golden brown. This recipe will make two 8″ layers, OR about 18 large cupcakes.
Endlessly Delicious 
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