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.
Ingredients
INGREDIENTS
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
Directions
DIRECTIONS
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 325°F for 75-80 minutes until cake is cooked through.
