CARROT CAKE

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1 1/4 cup vegetable oil

3/4 cup granulated sugar

3/4 cup light brown sugar

4 eggs

2 teaspoons vanilla extract

3 cups carrots, peeled and grated

1 cup pecans, toasted and chopped

1/2 cup raisins

1/2 cup coconut, lightly toasted

Preheat oven to 350 degrees. Grease 2 10-inch cake pans.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, combine the oil with the sugars using an electric mixer. Beat in eggs and vanilla. Add flour mixture and stir just to combine. Fold in remaining ingredients to distribute evenly. Pour into pans.

Bake at 350 about 30 minutes, rotating pans halfway through baking time. Cakes should be deep golden brown, and a toothpick inserted in center should come out clean.

Store up to 3 days at room temperature, 5 days in refrigerator, or 1 month in freezer.