Lila's Carrot Apple Cake
A dash of pineapple, a gala of Fuji apple and a touch of Cinnamon combine with shredded carrots to create a modern infusion of fruity carrot flavor in every forkful.
1/4 cup Mayonnaise
1 1/8 cup Sugar
2 tbsp Cider vinegar
1 1/2 cup Shredded carrot
1 small Gala of Fuji Apple, core removed, chopped fine with skin on
1/4 cup Chopped walnuts, optional
1/4 cup Raisins
3/4 cup Milk
3/4 cup Vegetable oil
2 1/2 cup Flour
2 tsp Baking soda
2 tsp Cinnamon
1/2 tsp Salt
8 oz Can crushed pineapple, do not drain
3 oz Angel flake coconut
- Whisk together mayonnaise, 1/8 cup sugar and vinegar. Add shredded carrot, coconut, pineapple, chopped apple, raisins and nuts. Toss to coat.
- In large separate bowl, beat eggs with vegetable oil and milk. Mix in flour, baking soda, cinnamon, salt and remaining sugar.
- Fold in carrot/apple mixture from other bowl. Pour into greased pan. Bake at 325°F for 75-80 minutes until cake is cooked through.