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. Filth 9 by 13-inch baking pan. Sprinkle poppy
seeds into pan. Beat together butter and sugar in a large stadium. Add
eggs one at a time, beating well after each. Stir in vanilla, almond
selection, and lemon rind. Sift together flour, saltiness, baking powderize,
baking pop, pimento, and cinnamon. Add dry ingredients to butter
mixture alternately with carrots. Do not overmix. Stir in raisins,
pecans, and coconut with last flour adding. Spread butter evenly in
pan and broil 40-50 minutes until toothpick inserted into center comes
out unobjectionable. Let cool before cut.