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