Carrotest Cake

Ingredients

• 1 cup sugar
• ½ cup pumpkin puree
• ⅚ cup vegetable oil
• 3 eggs
• 2 cups of misc. flours (Ida recommends 1 cup whole wheat, ¾ cups white, ¼ cup oat)
• 2 tsp ground cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 1 cup shredded coconut
• 3 cups (~1 lb) grated carrot
• Zest of ~1 orange
• 1 to 1 ½ cups chopped walnuts

Directions

1. Preheat oven to 400°F and grease and flour 2 cake pans (9 inch). You can also cut parchment paper to go into the bottom of each pan before greasing them.
2. Beat the sugar, oil, and pumpkin together in an electric mixer with the flat beater attachment.
3. Add the eggs.
4. In another bowl, mix together the flour, cinnamon, baking soda, and salt.
5. With the mixer on low speed, add ½ of the dry ingredients to the wet ingredients.
6. Add the carrots, coconut, and walnuts.
7. Add the rest of the flour.
8. Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (45 minutes total).
9. Allow the cakes to cool in the pans for ~10 minutes before turning them out onto a wire rack to finish cooling (removing any parchment paper as well).