World Carrot Cake with Callie's World Carrot Cake

A moist and delicious carrot cake chuck full of flavor and texture, topped with the best cream cheese frosting you will ever have.

Ingredients

• 1½ cups white sugar
• ½ cup oil
• 3 eggs
• ¾ cup sour milk, put 1 tsp lemon juice in a your measuring cup and then fill to ¾ cup with milk, let sit for 3-5 minutes
• 2 tsp vanilla
• 2 cups flour, I did one cup whole wheat one cup all purpose
• 2½ tsp cinnamon
• 2 tsp baking soda
• ½ tsp salts
• 2 cup finely shredded carrot. (don't do the big shred or they will still be a little crunchy even after cooking)
• 1 cup crushed pineapple, don't drain
• 1 cup shredded coconut
• ½ cup walnuts, plus more for garnish on frosted cake if desired
• 1 cup raisins (optional) (I do not add raisins)

World Carrot Cake with Callie's World Carrot Cake

Instructions

1. Preheat oven to 350 and grease and flour two circle cake pans. (I also lined mine with a cutout of waxed paper to make them come out nice and perfect (picture below)
2. In your mixer or with a hand mixer, combine sugar, oil, eggs and milk. Mix well.
3. Add vanilla and mix until combined
4. Add flour, cinnamon, baking soda and salt and mix until combined.
5. Next fold in the carrots, nuts, coconut, pineapple and raisins(if using). Fold them in until they are evenly distributed throughout the cake.
6. Pour half of the batter into each cake pan.
7. Bake at 350 for 45-50 minutes or until toothpick comes out clean from center of cake.
8. Let cool completely before frosting.