2 cups peanut oil

1 cup brown sugar

1 cup reg sugar
5 eggs
2 2/3 cups carrots, grated
1 1/3 cups walnuts
1 1/3 cups pineapple, crushed and drained
2/3 cup coconut flakes, sweetened
1/3 cup raisins
3 cups (red mill all-purpose gluten free) flour
1 1/3 tablespoons baking soda
1 1/3 tablespoons baking powder
2 2/3 tablespoons cinnamon
3 tablespoons cocoa powder
(clove, alspice)
1 teaspoon salt

Grease 3 (9-inch) cake pans and set aside. Mix together in a large bowl the oil,
sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift
together the flour, baking soda, baking powder, cinnamon (et al) and salt. Add the
carrot mixture and blend. Pour the batter into the cake pans and bake in a
preheated 350 degree oven for 35 to 40 minutes or until done.