oh! Suzanna’s Carrot Cake

Always lots of compliments on this one.  Once I bring it to a gathering, it becomes a staple request. Makes a satisfying and delicious  breakfast as well.  Loaded with good for you!!!

Preheat oven to 400°F. (Note change in set temperature at end of recipe)
Grease and flour two 8 ½  x 4 ½ x 2 ½ loaf pans OR one bunt pan
Stir together:
1 ½ cups finely grated raw carrots
2 Tablespoons lemon juice
½ cup canned crushed pineapple, well drained
In separate bowl combine:
1 ½ cups wheat flour (or 1 ¾ all purpose white)
1 ¼ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
Make well in the middle of the above mixture and add:
6 Tablespoons (¼ cup plus 2 Tablespoons) vegetable oil
6 Tablespoons (¼ cup plus 2 Tablespoons) Apricot Nectar
3 eggs
Blend together in well with wire whip then stir into above mixture.
1 cup raisins
I cup shredded coconut
1 cup broken walnuts
carrot mixture
Blend thoroughly.

Pour into prepared pans.  Reduce thermostat to 350°F and place pan(s) in oven.  Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve with cream cheese icing Or honey butter Or dust with powdered sugar.  Freezes well.  Mails nicely—cool thoroughly before wrapping in waxed paper.