Picky Eater's Carrot Cake

I loved this carrot cake recipe that I got out of an old magazine that I found in the attic and I tried it and I figured out that my family (mostly picky eaters) didn't like raisins or nuts so I tried leaving them out and well it turned out perfect and you can definitely top it off with some cream cheese frosting :) This Carrot Cake is so moist and yummy and you can add your own special ingredients to it :) I made them into cupcakes for a bakesale and they turned out great!

• Ready In: 32 mins
• Serves: 5-7
• Yields: 6 big cupcakes

Ingredients

• 1  cup sugar
• 1⁄2 cup canola oil (or vegetable oil)
• 2  eggs, beaten
• 1 1⁄2 cups fresh carrots (grated)
• 1  cup unsifted all-purpose flour
• 1⁄2 teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1⁄4 cup  shredded coconut

Directions

1. Wisk dry ingredients together in a bowl.
2. Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Scrape bowl and mix well again.
3. Add the dry ingredients to the wet and slowly mix until combined. Add ground coconut. Pour batter into a greased and floured 9x9 square cake pan.
4. Bake at 400 degrees F for 20 - 30 minutes until the cake tests done (about 155 degrees in the middle). When cool, spread with your favorite cream cheese frosting.
5. If you want to add 1/4 cup ground raisins and 1/4 cup ground walnuts, you can. Add these in with the coconut.
6. Try to use real cinnamon. That stuff you buy at the store isn't usually real cinnamon. It should say cinnamomus cassia on the container. If it says something else, it is a cinnamon imposter. It tastes ok, but the real stuff tastes very much better!