1/2 ts Baking soda
Butter for cake pan
1/3 c Poppy seeds
1 1/2 c Butter,; softened
1 3/4 c Packed brown sugar
4 Eggs
2 ts Vanilla extract
1 ts Almond extract
1 ts Salt
1 tb Baking powder
1 ts Allspice
2 ts Cinnamon
2 1/2 c Finely shredded carrots with
1/4 c Lemon juice
3/4 c Golden raisins
3/4 c Chopped pecans
1/2 c Shredded unsweetened toasted
-coconut
2 ts Grated lemon rind
4 c Flour
Preheat oven to 350. Grease 9 by 13-inch baking pan. Sprinkle poppy seeds
into pan. Beat together butter and sugar in a large bowl. Add eggs one at a
time, beating well after each. Stir in vanilla, almond extract, and lemon
rind. Sift together flour, salt, baking powder, baking soda, allspice, and
cinnamon. Add dry ingredients to butter mixture alternately with carrots.
Do not overmix. Stir in raisins, pecans, and coconut with last flour
addition. Spread butter evenly in pan and bake 40-50 minutes until
toothpick inserted into center comes out clean. Let cool before cutting.
Yields
1 Servings
