Carrot Cake

Heat oven to 350°.

Grease a 9-inch tube pan (not fluted), or a 9 x 13-inch pan or 2 round cake pans.

In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and salt.

Add oil and beat at medium speed with electric mixer or for 2 minutes with wooden spoon until well blended.

Add eggs, one at a time, beating after each addition.

Add carrots, nuts, coconut and raisins. Continue beating until all mixed.

Pour batter into prepared pans and bake for 1 hour 15 minutes or until tester comes out clean. Remove pan from oven and place on a wire rack to cool for 5 minutes.

Run a knife between edge of cake pan to loosen.

Turn out on rack to cool completely.

Will keep in refrigerator for a week or more wrapped tightly or covered in foil and up to 3 months in freezer.