Lila's Carrot Apple Cake

By PotsandPans Culinary Team
A dash of pineapple, a gala of Fuji apple and a touch of Cinnamon combine with shredded carrots to create a modern infusion of fruity carrot flavor in every forkful.


    • Angel flake coconut
    • Baking soda
    • Can crushed pineapple
    • Chopped walnuts
    • Cider vinegar
    • Cinnamon
    • eggs
    • flour
    • Gala of Fuji Apple
    • Mayonnaise
    • milk
    • Raisins
    • Salt
    • Shredded carrot
    • sugar
    • Vegetable Oil


    1. Whisk together mayonnaise, 1/8 cup sugar and vinegar. Add shredded carrot, coconut, pineapple, chopped apple, raisins and nuts. Toss to coat.
    2. In large separate bowl, beat eggs with vegetable oil and milk. Mix in flour, baking soda, cinnamon, salt and remaining sugar.
    3. Fold in carrot/apple mixture from other bowl. Pour into greased pan. Bake at 325°F for 75-80 minutes until cake is cooked through.